Ingredients
1 sheet refrigerated pie pastry3 large eggs, room temperature, separated1/2 cup butter, softened1-1/2 cups sugar3 tablespoons grated lemon zest1 tablespoon cornmeal1 teaspoon vanilla extract1/4 cup evaporated milk1/4 cup lemon juiceWhipped cream, optional
Preparation
Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°.
In a small bowl, beat egg whites until soft peaks form. Set aside.
In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning.
Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.
