Preheat the oven to 350 and move one of the racks to the lowest setting.
Line a 9 inch shallow pie plate with the refrigerated pie crust and crimp the edges.
In a medium bowl, whisk together the sugar, cornmeal, flour and salt until well mixed.
In a small bowl, beat the eggs, whisk in the melted and cooled butter, evaporated milk.
Zest one lemon before cutting all three in half and squeezing the juice out into a separate bowl. Pour the juice through a fine sieve to remove any seeds and pulp.
Add the zest and the lemon juice to the egg mixture. Add all of the egg mixture including the lemon juice and zest into the medium sized bowl that contains the sugar mix. Mix well.
Pour the mixture into the pie shell and bake in the oven with the rack set at the lowest setting. Bake for 35 - 45 minutes. The pie is done when you jiggle the sides of the pie plate and the middle is only a little jiggly and the top is browned.