Preheat oven to 400 degrees. In small bowl, beat egg whites until stiff. Set aside.

In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.

Gently fold beaten egg whites into this lemon mixture. Gently pour filling into pie crust. Bake about 15 minutes or until top of pie begins to brown.

Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.

It should be a little jiggly, not runny, in the middle. Remove from oven and cool.

It can be refrigerated, but is best served at room temperature. Covered, this pie will keep unrefrigerated for up to 4 days.