Lemon Chess Pie

INGREDIENTS

unbaked 9-inch pie crust (recipe follows)

eggs, at room temperature

1 1/2 cups

sugar

1 tbsp

white cornmeal

1 tbsp

unbleached all-purpose flour

1/2 tsp

salt

1/3 cup

unsalted butter, melted and cooled to room temperature

1/2 cup

buttermilk, at room temperature

1/3 cup

freshly squeezed lemon juice, at room temperature

1 tbsp

finely grated lemon zest

1 tsp

vanilla extract

Whipped cream

1 1/2 cups

unbleached all-purpose flour

1 tsp

kosher salt

1/2 tsp

sugar

8 tbsp

unsalted butter, cut into 8 pieces and frozen for 10 minutes

2 tbsp

lard (or shortening), cut into 2 pieces and frozen for 10 minutes

4 tbsp

ice water