Preheat and prep the crust. Heat the oven to 350°F (175°C). Place your 9-inch pie crust into a pie dish, crimp the edges, and dock the bottom with a fork. Line with parchment and add pie weights. Blind-bake for 12–15 minutes until lightly set, then remove weights and cool slightly.

Melt the butter. In a small saucepan or microwave, melt the butter. Let it cool until just warm so it doesn’t scramble the eggs later.

Whisk the dry ingredients. In a mixing bowl, combine sugar, cornmeal, flour, and salt. This keeps the cornmeal from clumping and distributes the thickening power evenly.

Add the eggs. Whisk in the eggs one at a time until the mixture looks thick and glossy. Don’t incorporate too much air—gentle, steady whisking is best.

Finish the filling. Add milk, vanilla, and lemon juice or vinegar. Slowly stream in the melted butter while whisking until smooth. The mixture will look pourable and shiny.

Fill the crust. Pour the filling into the prebaked pie crust. If you like, grate a tiny pinch of nutmeg over the top.

Bake. Bake at 350°F (175°C) for 35–45 minutes. The edges should be set, and the center should have a gentle jiggle—like gelatin, not liquid. If the crust browns too quickly, shield it with a pie ring or foil.

Cool completely. Let the pie cool on a rack for at least 2–3 hours. It will continue to set as it cools. For the cleanest slices, chill it for 1–2 hours before serving.

Serve. Slice and serve at room temperature or slightly chilled. Add whipped cream if you want a softer finish to the sweetness.