1 Prepared pastry for a 9-inch pie plate or a regular frozen pie crust
6 T butter (melted )
1 2⁄3 cups sugar
2 T cornmeal
2 T grated lemon zest
1⁄4 c lemon juice
1 t vanilla
Preheat oven to 450ºF. Unfold pie pastry and gently ease into pie plate. Flute pastry around edge of pie plate. In a large bowl beat together butter, sugar and eggs until smooth. Add cornmeal, lemon peel, lemon juice and vanilla. Beat until thoroughly blended. Pour into pie shell, and bake in a preheated 450ºF oven for 10 minutes. Reduce heat to 350ºF, and continue baking until knife inserted in center comes out clean or about 30-40 minutes. Cool on wire rack at room temperature for no more than two hours. Serve at room temperature or chilled.
Hint: The butter tends to make the crust stick to the pan. II placed a round piece of parchment paper under the crust to avoid this. I also dusted it with powdered sugar the first go around.
photo via taste of home since I completely forgot to take a pic.