Sort ingredients
misssweetviolet
QR Code
Listen
Pdf
Preheat the oven to 350°F. Unroll the crust into a 9-inch pie plate, and flute the edges. Editor’s Tip: Get fancy with your fluting, and learn how to make decorative pie crusts.
In a large bowl, use a hand mixer or stand mixer and beat the eggs for three minutes. Gradually add the sugar, and beat until the mixture becomes thick and lemon-colored, about two minutes.
Beat in the lemon juice, butter, cornmeal, flour and salt until well combined. Pour the pie filling into the crust.
Bake the pie until a knife inserted in the center comes out clean, 35 to 40 minutes. Cool the pie to room temperature on a wire rack for one hour. Editor’s Tip: Place a baking sheet on a separate rack underneath the pie to catch anything that may bubble over in the oven. It’s easier to clean a baking sheet than the bottom of an oven!
Refrigerate the pie for at least three hours before serving. If desired, garnish with a light dusting of confectioners' sugar.