Lemon Coconut Chess Pie

INGREDIENTS
1 1/2 tsp. general flour, and additional for the surface
1 cold, rolled pie shell (from a 14- to 15-oz. box)
1/2 c. (1 stick) tasteless butter, at temperature
1 1/2 c. refined sugar
1 tsp. finely grated lemon rind, and additional for serving
5 giant eggs

1/2 c. recent juice (from concerning a pair of lemons)
DIRECTIONS
Heat kitchen appliance to 375°F and place a baking sheet on a rack set within the lower third of the kitchen appliance. Unroll the pie shell and match into rock bottom and up the edges of a 9-inch pie plate. Crimp the perimeters as desired.
Using an electrical mixer, beat the butter, refined sugar, and zest during a giant bowl till pale and creamy, three to five minutes. Add the eggs, juice, cornmeal, salt, and 1/4 cup coconut milk and beat to mix. Transfer the mixture to the ready pie shell.
Cover gently with foil, transfer to the preheated baking sheet and bake for half-hour. Uncover and bake till still slightly wobbly within the center, fifteen to twenty minutes additional. Transfer to a wire rack and let cool, concerning twenty minutes.