• 1 9-inch pie pastry shell
• 4 eggs (room temperature)
• 1 1/2 cups granulated sugar
• 1 tablespoon white cornmeal
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon finely grated and chopped lemon zest
• 1 teaspoon vanilla extract
• 1/3 cup unsalted butter, melted and cooled to room temperature
• 1/3 cup fresh lemon juice
• 1/2 cup buttermilk, at room temperature
• Seasonal berries and whipped cream to garnish as desired

To prepare the filling, crack 4 eggs (already at room temperature) into a small bowl, and beat with a whisk. Mix in 1 1/2 cups granulated sugar.

Combine the following ingredients into this mixture: white cornmeal, all-purpose flour, salt, lemon zest (lemon zest is the outer yellow part of the skin), butter, melted, (whisk the butter completely into the other ingredients), buttermilk, vanilla extract (pure), and fresh lemon juice.

NOTE: It is important that all ingredients be at room temperature before mixing so the butter doesn't solidify by the addition of cold ingredients.

Prepare a nine-inch pie shell, unbaked. Pour filling into pie shell.

Place in preheated oven on middle rack. Bake at 350 degrees for approximately 35 to 40 minutes. Transfer to a cooling rack where it should cool completely.

Serve with whipped cream and fresh berries.

NOTE: The pie is finished baking when the top is golden, the filling has set, and the pie crust is a beautiful golden brown.