Place pie crust in a 9-inch pie plate. Chill for at least 1 hour or freeze for 30 minutes. Preheat oven to 425°F (220°C).

Line the chilled pie crust with parchment paper and fill with pie weights. Bake for 10 minutes. Carefully remove from oven and remove pie weights.

While the pie crust is pre-baking, whisk together the melted butter, granulated sugar, and eggs in a medium bowl.

Whisk in the all-purpose flour, cornmeal, lemon juice, milk, lemon zest, and salt until smooth.

Pour the lemon filling mixture into the partially baked pie crust. Cover the edges of the crust with a pie shield or strips of aluminum foil to prevent burning. Place the pie on a baking sheet.

Reduce oven temperature to 350°F (175°C). Bake for 35-40 minutes, or until the pie is golden on top and the center wiggles only slightly when gently shaken.

Cool the pie completely on a wire rack before slicing. Store in the refrigerator. Serve at room temperature, plain, or with whipped cream or ice cream.