Cook Time: 40 Mins
Makes: 6-8 Servings
Prepared pastry for a 9-inch pie plate or a regular frozen pie crust
6 tablespoons butter, melted
1 2/3 cups sugar
2 tablespoons cornmeal
2 tablespoons grated lemon peel
¼ cup lemon juice
1 teaspoon 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 then 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. Refrigerate leftovers in covered container.
Lisa’s Notes: This is by far one of our favorite recipes from Local Dish now! A simple pie to make that is sweet and creamy with just a hint of lemon flavor. Keep an eye on the crust – if it starts to get too brown cover the pie with a piece of aluminum foil.