Roll out pie crust and place in pie plate. Refrigerate until chilled and prick with a fork. Then place in freezer for about 10 minutes. Place a flat cookie sheet in oven and preheat to 425º.
Remove pie crust from freezer and line with parchment paper. Place pie weights in the center. Bake for 20 minutes until the edges are set. Remove and let cool.
Preheat oven to 325º.
In a large bowl, whisk together the lemon zest, sugar, cornmeal, flour and salt. Add melted butter and whisk to combine, then add eggs one at a time whisking well after each addition. Continue to whisk briskly until the filling is thick and light colored. Stir in the heavy cream then lumen juice, orange juice and vanilla.
Pour pie filling into cooled pie crust. Bake for 40-50 minutes rotating half way through. Remove when the edges are set and center is slightly jiggly and it is golden on top. Do not over bake or the custard can separate. The filling will continue to cook as it cools. Allow to cool on a wire rack for 3-4 hours.
Barbara's Notes + Tips
Be carefully not to over bake the pie, it will continue to cook once removed from the oven.
Plan ahead as it needs to cool for 3-4 hours.
This pie is best served at room temperature but can be refrigerated.