Cranberry Lemon Chess Pie

Ingredients:

• 1 ½ cups sugar
• 1 teaspoon salt
• 2 tablespoons fine yellow cornmeal 
• 4 eggs (room temperature)
• ¼ cup buttermilk, milk or cream
• ¼ cup unsalted butter, melted
• Zest and juice of one lemon 
• 6 ounces fresh cranberries (about ½ a bag)
• 1 (9-inch) unbaked pie shell - well chilled
• 1 cup heavy cream, whipped

Directions:

1. Preheat oven to 350.
2. In a large bowl combine first 7 ingredients. Whisk well.
3. Add cranberries.
4. Place pie pan on a baking sheet and pour filling into the unbaked pie shell.
5. Bake for 40-50 minutes or until the center is set and the crust and top are lightly browned.
6. Cool at least 2 hours. 
7. Serve with dollops of whipped cream.