An old fashioned sugary-sweet custard pie, this version is James Beard's recipe for chess pie.

Chess Pie

1/2 cup butter
1 cup granulated sugar
3 egg yolks
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 teaspoon salt
2 tablespoons lemon juice
1 (9-inch) pastry shell, uncooked, or 6 individual tart shells, uncooked

1. Preheat oven to 350°F (175°C).
2. Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition.
3. Blend in the grated lemon rinds, the salt and the lemon juice.
4. Spread filling into the pie or tart shells and bake in oven for 25 to 30 minutes.
5. Cool completely.

Makes 6 servings.