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1
Have all ingredients at room temperature. Make the filling first:
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2
Whisk the eggs in a medium mixing bowl until smooth. Slowly whisk in the following ingredients in this order:
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3
sugar (1 3/4 cups)
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4
lemon juice and lemon zest, combined
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5
cornmeal and salt, combined
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6
melted, cooled, butter
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7
Whisk until combined and smooth. Cover and set aside, stirring occasionally.
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8
Prepare the crust:
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9
Dock the pie crust well (poke crust all over, including sides, with a fork). Line the crust with aluminum foil and freeze for 35 minutes.
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10
Preheat oven to 450u00b0F, position the oven rack in the upper center of the oven.
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11
Remove pie crust from the freezer, place it on a cookie sheet and remove the foil. Bake for approximately 8-10 minutes, until the surface appears slightly puffed and dry (like a shortbread cookie!). Remove from the oven and reduce oven temperature to 325u00b0.
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12
Bake the pie:
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13
Gently whisk the filling to recombine the ingredients. Pour filling into the hot pie crust, return to the 325u00b0F oven and bake for 35-40 minutes. The center should only jiggle slightly and the top should appear light brown when done (it will firm up as it cools).
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14
Immediately sprinkle with the remaining 1 teaspoon sugar. Cool on a wire rack for about 4 hours. Refrigerate leftover pie covered in plastic wrap for up to 2 days.
