Cut very cold
Butter (1/2 cup)
into small chunks or shred using a cheese grater. Place butter in freezer for about 10 minutes.
While butter is chilling, combine
All-Purpose Flour (1 1/2 cups)
Granulated Sugar (1/2 Tbsp)
Salt (1/2 tsp)
in a large mixing bowl.
Toss butter in flour mixture and begin to break down the butter using a pastry blender or your fingers. Work until butter is pea-sized. Return mixture to freezer for an additional 10 minutes - keeping the butter cold is key.
Remove from freezer and form a well in the center of the mixture and pour in
Buttermilk (1/3 cup)
all at once. With your hand or a fork, stir the flour into the buttermilk well.
A dough ball will begin to form, but the dough will be rather shaggy - if it remains rather dry, add an additional tablespoon of buttermilk.
Turn dough out onto a lightly floured surface and shape dough into a disk and wrap with plastic wrap and place in fridge for an hour to chill out. This will give time for the butter to get cold again and the flour to get moist.
After one hour, remove dough from fridge and on a lightly floured surface roll dough out into a 12 inch wide circle. Transfer pie dough to a 9 inch pie dish and without stretching dough, tuck the pie dough into the dish.
There will be excess dough hanging over edges. If needed, trim off anything beyond ½ inch or so. Crimp edges with thumb and pointer fingers. Place pie in the freezer for about 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Remove from freezer and with a large piece of tinfoil (about 2 pie lengths) - line pie crust with tinfoil, tucking it along the bottom and edges. Fill tinfoil lined pie crust wtih dried beans.
Place in preheated oven and bake for 15 minutes.
Remove from oven and carefully remove tinfoil and dried beans. Set aside and reuse for future pies. Reduce oven temperature to 375 degrees F (190 degrees C).
Prick the bottom of the crust with the tines of a fork 8 to 10 times. Return to oven and continue to bake for an additional 8 to 10 minutes until slightly golden brown.
Remove from oven and let cool completely on a wire rack. Prepare filling. Preheat oven to 350 degrees F (180 degrees C). Melt the
Butter (1/3 cup)
and allow to cool.
In a large mixing bowl, combine the zest from
Lemons (2 1/2)
Granulated Sugar (1 cup)
Brown Sugar (1/2 cup)
. Rub the zest into the sugar using your fingers. Add
Cornmeal (1 1/2 Tbsp)
All-Purpose Flour (1 Tbsp)
Salt (1/2 tsp)
. Stir to combine.
Stir in melted butter. Add
Large Eggs (5)
one at a time, mixing well between each addition. When all the eggs are added, stir filling briskly until thickened and light in color.
Buttermilk (2/3 cup)
, the juice from
, Lemon Juice and
Vanilla Extract (1/2 tsp)
Strain mixture into partially pre baked pie crust and place in preheated oven. Bake until edges are puffed up and set and the center jiggles just a tad when it is nudged. The top will be golden brown. About 40-50 minutes. Don't over bake.
Remove from oven and let cool completely on wire rack for 3-4 hours before slicing and serving. Store in the refrigerator for up to 2 to 3 days.