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1
Make the pastry: in a bowl, whisk together the flour, sugar, and salt.
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2
Cut in the shortening with a pastry blender until the shortening resembles small peas.
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3
Add the milk and vinegar and stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
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4
Press the dough together to form a ball and knead lightly; shape into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes or up to 2 days.
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5
At least 25 minutes before baking, position oven rack in the middle of oven; preheat to 400u00b0; have ready a 9-inch glass pie plate.
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6
Roll out the dough on a lightly floured surface to an 11-inch circle; transfer dough to the pie plate nad gently press the pastry against the side and bottom of the plate.
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7
Turn the edge under and crimp as desired; prick all over the bottom and side with a fork.
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8
Press a piece of heavy-duty foil snugly into the bottom and against the side of the pastry shell and fill with uncooked beans or rice; bake for 15 minutes, remove the beans and cool the shell on a wire rack.
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9
Decrease oven temperature to 350u00b0.
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10
Make the filling: process the sugar and the zest in a food processor until the zest is finely ground.
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11
Beat the eggs, sugar mixture, and cornmeal with an electric mixer on medium speed in a bowl, just until blended.
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12
Add the lemon juice; beat again until blended.
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13
Pour in the melted butter in a fine stream while the beaters are running and beat just until blended.
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14
Pour the mixture into the pie shell and bake for 40-45 minutes, until just set in the center.
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15
Turn off the oven, open the oven door, and let the pie sit in the oven for 30 minutes.
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16
Serve warm, or refrigerate and serve cold, with the Lemon Whipped Cream.
