1 Unbaked Pie Shell

Filling:
2 c. Sugar
1/2 c. Butter, melted
1/4 c. Milk
1/3 c. Lemon Juice
2 tsp. Lemon Zest
2 Tbsp. Cornmeal
1 Tbsp. Flour
1 Tbsp. Cider Vinegar
1/4 tsp. Vanilla
1/4 tsp. Salt
4 Eggs, lightly beaten

Line unbaked pie shell with foil or parchment paper.
Fill with pie weights or dry beans.
Bake 4-5 minutes at 425° F.
Remove weights and bake an additional 2 minutes or until golden.
Cool completely.
Stir together the filling ingredients [except the eggs] until blended.
Add eggs, stirring well.
Pour into pie shell.
Bake 50-55 minutes at 350° F, shielding the edges with foil after first 10 minutes to prevent excessive browning.
Cool completely.