Lemon Chess Pie

This one is for Bonnie; she has told me she loves lemon desserts.  My brother Mike makes a great lemon meringue pie, so that is his turf.  I have only done one southern chess pie recipe (the Baltimore bomb pie). That one was such a successful recipe that I decided to try a lemon version.
1 Shortbread 9” crust (I bought one)
4 whole eggs, beaten
1 cup buttermilk*
1 1/2 cups sugar
4 tablespoons butter, melted
2 teaspoons cornstarch
1 tablespoon cornmeal
1/4 cup plus 1 tablespoon lemon juice (freshly squeezed is best)
2 teaspoons lemon zest
1/2 teaspoon salt
4 tablespoons melted butter
In a large bowl beat eggs for 2 minutes Add sugar and beat for 4 minutes
Add lemon juice and zest
Add buttermilk
Add cornstarch, salt and corn meal
Add melted butter
Beat for 4 minutes
Place in shortbread pie crust
Bake for 30 to 40
Let cool for 30 minutes; make sure it is set
Refrigerate for 3 hours
* No buttermilk? No problem: add 2 tablespoons of lemon juice to 1 cup whole milk and wait 20 minute. Voila!
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