Julie’s GF Pie

1 (9-inch) refrigerated pie crust (we used a GF crust from Publix)
1 stick butter (room temp)
4 eggs (room temp)
1 cup granulated sugar (I probably used a little less than 1 cup but you can use up to 2 cups if you like it sweeter)
1 teaspoon vanilla
2 tablespoons yellow cornmeal (I’m honestly not sure how much I used but it was probably close to 2 tablespoons)
1/4 teaspoon salt
1/4 cup buttermilk (could use whole milk but I liked the tanginess of the buttermilk)
2 tablespoon lemon juice (I’ve seen some recipes with up to 1/4 cup of lemon juice. Others use 1 table spoon of white vinegar)
Preheat the oven to 325 F
beat the butter and sugar together in a mixer
Add eggs, vanilla, cornmeal, buttermilk, lemon juice, and salt and mix until smooth
Pour into pie shell and bake for an hour-ish.
Keep an eye on the crust. If it browns too quickly you can shield the edges with aluminum foil.
Let cool for at least 1hr. I put ours in the freezer since we were running late 😉