Classic Lemon Chess Pie

Preheat oven to 350°F.

Roll out pie crust and fit into a 9-inch pie pan. Trim edges and crimp decoratively. Refrigerate while preparing filling.

In a large bowl, whisk together sugar, flour, cornmeal, and salt.

In another bowl, beat eggs lightly. Add lemon juice, lemon zest, buttermilk, melted butter, and vanilla. Whisk until well combined.

Pour egg mixture into sugar mixture. Whisk until completely smooth and sugar is dissolved.

Pour filling into chilled pie crust. The filling will be quite liquid - that's normal!

Place pie on a baking sheet (to catch any drips) and bake 45-50 minutes. The center should still jiggle slightly when gently shaken - it will set as it cools.

If edges brown too quickly, cover them with foil or a pie shield.

Remove from oven and cool completely on a wire rack (at least 3 hours). The pie will continue to set as it cools.

Once cooled, refrigerate at least 2 hours or overnight for best slicing.

Serve chilled with a dollop of whipped cream and thin lemon slices.

Store covered in refrigerator up to 3 days.