This pie uses Beard's crust and lemons (we kicked up the lemon content) and Bailey's plush filling. The hybrid combines the best of both worlds to make a rich, creamy and very lemony pie. If you use a prepared crust (we recommend Pillsbury), it's even super-quick.

6 large egg yolks
3/4 cup sugar
6 Tbsp. (3/4 stick) unsalted butter, softened
1/4 cup heavy cream
3 Tbsp. grated lemon zest
juice of one lemon
9" pastry shell, uncooked

Preheat oven to 350°. Beat the yolks, sugar, and softened butter together until smooth, then beat in lemon juice, and then cream. Fold 2 tablespoons of zest into the mixture.

Pour mixture into the pie crust and bake for 20 minutes.

Sprinkle on remaining tablespoon of zest, either in center of pie or evenly across top.

Bake an additional 5 - 10 minutes, until golden brown and set. Let cool completely before serving. Chill, if desired.

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Lee Baily Pie

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Tips

We say it's fine to use a prepared crust (see below) if you're pressed for time. If you've got a little extra to spare, make your own. It's easier than you might think.

Pillsbury's prepared pie crust is better than typical frozen shell. It's a pre-rolled dough that you unfold and press into a pie plate. Find it near the dairy section, by the refrigerator biscuits. Bonus: because you use your own pie plate, it's a far better fake-out than frozen.