Brighten up January with black bottom lemon pie

Sweet, tart and colorful lemon in this unique pie provides a splash of color and flavor on gray January days, with a slightly bitter chocolate ganache to balance it out. Meyer lemons create an especially brilliant flavor, but regular lemons are also delicious.

Ingredients
1 pre-baked pie shell
3/4 cup heavy cream
4 ounces bittersweet chocolate, chopped into small pieces
4 eggs
1 egg yolk
1-1/3 cups white sugar
1/2 teaspoon kosher salt
1/2 cup fresh lemon juice from about 4 lemons
1/4 fresh orange juice
zest of 1 lemon
zest of about 1/4 orange

First, make the ganache. Heat 1/4 cup of the heavy cream over medium heat until it bubbles. Remove from heat, add chocolate pieces and swirl to coat the chocolate. Set aside for 2 to 3 minutes, then gently stir to combine. Spread the chocolate mixture on the bottom of the pie shell in an even layer and place it in the refrigerator to set.

For the lemon filling, mix eggs, yolks, sugar, and salt on medium speed with a stand or hand mixer until thick and fully combined. Add lemon and orange juice, zests, and the remaining 1/2 cup of cream and mix well—strain filling through a mesh sieve into a separate bowl.

To assemble, place the pie shell on a baking sheet and pour the strained filling over the cooled ganache layer. Bake on the center rack at 325 degrees Fahrenheit for 30 minutes, then rotate and bake for 15 to 20 minutes. Pie is done when the edges are set, and the center is wobbly but not liquid. Cool for 2 to 3 hours before serving.