Ingredients

• 1 refrigerated pie crust , such as Pillsbury®
• 4 extras large eggs
• 2 small lemons , juiced
• 2 cups white sugar
• 0.5 cups unsalted butter , at room temperature
• 0.5 cups whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons corn muffin mix , such as Jiffy®
• 0.25 teaspoons salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Let pie crust come to room temperature for 10 minutes.
3. 3 Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
4. 4 Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
5. 5 Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

Nutrition per serving