For the crust:

•1 1/4 cups all-purpose flour

•1/4 teaspoon salt

•1/2 cup cold unsalted butter, cubed

•3-4 tablespoons ice water

For the filling:

•2 cups granulated sugar

•1 tablespoon cornmeal

•1 tablespoon all-purpose flour

•1/4 teaspoon salt

•4 large eggs, room temperature

•1/4 cup unsalted butter, melted and cooled

•1/4 cup fresh lemon juice

•2 tablespoons lemon zest

•1 cup full-fat sour cream

•Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

For the crust:

Mix flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing until dough just comes together.
Form into a disk, wrap in plastic, and chill for at least 1 hour.
Roll out dough and fit into a 9-inch pie plate. Crimp edges and refrigerate while making filling.

For the filling:

Preheat oven to 375°F (190°C).
In a large bowl, whisk together sugar, cornmeal, flour, and salt.
Beat in eggs one at a time until well combined.
Stir in melted butter, lemon juice, and zest.
Fold in sour cream until just combined – don’t overmix.
Pour filling into prepared crust.
Bake for 45-50 minutes, or until filling is set but still slightly jiggly in the center.
Cool completely on a wire rack (about 3 hours).
Dust with powdered sugar before serving.

I know it sounds a little strange, but don’t skip the cornmeal—it gives the pie its signature chess texture.

Also, if the filling puffs up while baking, that’s normal. It will settle as it cools

This pie tastes even better the next day, after the flavors have had time to develop.

Serve it cold or at room temperature—either way, you’re in for a treat that’s stood the test of time.