Ingredients
1 sheet refrigerated pie crust4 large eggs, room temperature1-1/2 cups sugar1/2 cup lemon juice1/4 cup butter, melted1 tablespoon cornmeal2 teaspoons all-purpose flour1/8 teaspoon salt Confectioners’ sugar, optional
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt.
Pour into crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. If desired, garnish with confectioners’ sugar.
