9 inch single-crust pie partially prebaked and cooled
3/4 c heavy cream
4 oz bittersweet chocolate (70% cocoa), chopped into 1/4 inch pieces
4 large eggs
1 large egg yolk
1 1/3 c sugar
1/2 t salt
1/2 c Meyer lemon juice (from 3-4 lemons)
1/4 c fresh orange juice
finely grated zest of 1 Meyer lemon
finely grated zest of 1/4 orange
- Ganache layer: bring 1/4 c of the heavy cream to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate. Let sit for 5 minutes, then whisk gently to combine. Scrape cooled ganache into the shell and spread evenly over the bottom and halfway up the sides. Refrigerate shell to set the ganache while making the filling.
- Rack in center/ oven to 325. With mixer, combine eggs, yolk, sugar, salt-- mix on medium speed till thick and well combined. Stir in the juices and zest and remaining 1/2 c cream, blend well.
Place the shell on a rimmed baking sheet. Strain filling into the shell. Bake 25-30 minutes, rotating 15-20 minutes in. It is finished when the edges are set and the center is no longer liquid but still quite wobbly. Don't overbake. Cool on a rack 2-3 hours.