1 1/2 cups sugar
1 tablespoon yellow cornmeal
2 tablespoons all purpose flour
1/4 teaspoon salt
4 large eggs room temperature
1/2 cup buttermilk room temperature
2 tablespoons sour cream
1/2 cup butter, melted, cooled
1 tablespoon lemon zest
1 1/2 teaspoons vanilla extract
Preheat oven to 350. Make pie crust or use pre-made and fit into a 9-inch glass or metal pie plate. Place excess dough under, and flute edges. Set aside.
In a medium bowl, whisk together sugar, cornmeal, flour, and salt. In another bowl, beat eggs with wire whisk. Add sugar mixture to eggs whisking to combine.
In a small bowl combine sour cream and buttermilk, whisking until smooth.
Ass melted butter, lemon zest and juice, vanilla and buttermilk mixture to egg mixture, whisking after each addition. Filling should be smooth. Pour filling into pie crest.
Bake 40 to 45 mins until filling is set and top is light golden brown. Let cool completely on a wire rack. Store covered in fridge up to 4 days.
I can't remember where I got this recipe, maybe a magazine?
