Mix up the pie crust. While the crust is resting in the refrigerator, preheat the oven to 350 degrees.

In a large bowl stir together sugar, gluten-free flour, and cornmeal. Add in the melted butter, milk, eggs, lemon juice, and lemon zest.

Place the prepared, unbaked pie crust on a baking sheet. Pour the filling into the crust.

Bake for about 45-50 minutes until it turns golden brown. *It will be wobbly.

Remove from the oven and cool completely on a wire rack. This allows the pie to set.

Serve.