The lemony custardy filling is creamy smooth and made from simple ingredients. I used my own pie crust recipe (passed down from my great grandmother), because it works for me and I love it.
For the Pie Crust:
1 cup Flour
1/2 cup Shortening
1/2 pinch of Salt
3-4 tablespoons of Cold Water
For the Filling:
1 stick of Butter
1 cup of Sugar
1 tablespoon of Yellow Corn Meal
1 teaspoon of Vanilla
The juice from 1 and 1/2 Lemons (about 1/2 cup)
1 teaspoon of Lemon Zest
Wrap the dough in cling wrap and put it in the freezer for 15 minutes just to firm it up a little for rolling.
Beat the eggs.
Add vanilla, corn meal, lemon juice and zest.
A friend convinced me to buy this small microplane while we were out shopping, and I have never regretted this purchase. It is the perfect tool for zesting a lemon or grating chocolate.
Add egg mixture to butter and sugar, and mix well.
Pour filling into an unbaked pie shell and bake at 350 for 50 minutes.
Let cool for 20 minutes (so filling can set).
I placed plastic wrap on this to take with me to a party, so it took a little of the caramelized goodness off the top of the pie, but it still tasted fantastic.
I seriously think that Canadians have been missing out on enjoying this delicious treat. All you Southerners out there really know how to rock a good pie. Thank you!