1-First, on a lightly floured surface, roll the pie dough into a 12-inch circle and transfer it to a 9-inch pie plate. Tuck the edges under and crimp as desired, then refrigerate for 30 minutes or freeze for 15 minutes to keep it firm. Line the crust with parchment paper or foil and fill with pie weights or dried beans, then bake until the edges are lightly golden, about 16 to 18 minutes. This par-baking step helps prevent a soggy bottom, a common issue with fruit pies.

2-Remove the weights and parchment, then prick the bottom and sides with a fork and bake for another 5 to 7 minutes until set. Let it cool slightly and reduce the oven to 350˚F before moving on. In a large bowl, whisk together the 1 3/4 cups granulated sugar and 1/2 cup melted butter until smooth. Add the 4 large eggs one at a time, mixing well after each, then stir in the 2 tablespoons yellow cornmeal, 1 tablespoon flour, 1 teaspoon vanilla extract, lemon zest, lemon juice, and optional yellow food coloring.

3-Final Baking and Cooling: Pour the filling into the cooled crust and bake for 50 to 55 minutes, making sure the edges and center are fully set. Tent with foil after 30 minutes to avoid over-browning the top. Once done, remove from the oven and cool completely for about 2 hours on a wire rack. This resting time lets the flavors meld, resulting in that perfect tangy twist. For more tips on pie crusts, check out this pie crust guide to enhance your baking skills.