Lemon Chess Pie

Lemon Chess Pie

4 large eggs

½ cup salted butter

1 whole lemon, cut into quarters

1 ¼ cup granulated sugar

½ teaspoon vanilla

1 (9 inch) deep dish pie crust

Powdered sugar and lemons for serving

Whipped cream

Cut the lemon into quarters and remove seeds. Put the lemon quarters, eggs, sugar, and vanilla in a blender and blend on HIGH while slowly pouring in the melted butter. Once the mixture is completely smooth. Pour the lemon filling into the crust and bake for 50-60 minutes or until the pie does not jiggle. Remove from the oven and allow the pie to cool on the countertop. Chill pie for 4 hours before serving. Dust the pie with powdered sugar and serve with a fresh lemon slice and whipped cream.