1 pie crust (storebought or homemade)
5 large eggs
1 3/4 C. plus 1 tsp. sugar, divided
2 T. cornmeal
1 T. grated lemon zest, plus 3 T. juice
1/4 tsp. table salt
8 T. unsalted butter, melted/cooled
Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself: folded edge should be flush with the edge of the plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat to 350 degrees.
Whisk eggs in large bowl until smooth. Slowly whisk in 1 3/4 cups sugar, corn meal, lemon zest and juice and salt until combined. Whisk in melted butter.
Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights (Crust must still be warm when filling is added.) Whisk filling to recombine. With pie still on sheet, transfer filling to hot crust and bake until filling’s surface is light brown and center jiggles slightly when shaken, 35 to 40 minutes. Sprinkle with remaining 1 teaspoon sugar. Let pie cool completely on wire rack, about 4 hours. Serve and enjoy.