LEMON CHESS PIE

1 1/2 cups sugar, 3/4 cup light brown sugar, packed, 1/4 cup flour, 1/4 teaspoon salt, 1/4 cup butter, melted, 1/4 cup buttermilk, 1/2 cup butter, 1 1/2 teaspoons lemon extract, 4 egg, 1 tablespoon flour, 1 1/4 tablespoons yellow cornmeal, 1/4 cup fresh lemon juice, 3 tablespoons lemon zest, 1-2 count refrigerator (14.1 oz.) pie crust

Unroll pie crust add 1-crust to a 9-inch pie pan, flute edges, and set aside.  In a saucepan, mix the sugars, flour, salt, milk, and butter. Cook over medium heat until the butter melts and sugar is dissolved, stirring constantly. Set aside; allow to cool. In a small bowl, beat the eggs and add the lemon extract, mix again.   Stir the egg mixture into the cooled sugar mixture. Add the lemon juice and zest. Add cornmeal and flour; mix well. Pour into the pie shells. Bake at 450 degrees for 10 minutes.  Reduce temperature to 350 degrees and continue to cook for about 1 hour or until a knife inserted into the middle of the pie comes out clean. Cool before serving