Position a rack in the center of the oven and preheat to 325°F.
Place the prebaked pie shell on a rimmed baking sheet, set aside.
In large bowl, rub zest of lemon and sugar together for 30 seconds, stir in the cornmeal, flour, and salt.
Add in the melted butter, then the eggs one at a time, stirring well after each addition.
Mix briskly until the filling is thick and light colored. Stir in the AE heavy whipping cream, followed by the lemon juice, orange juice, and vanilla extract.
Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. (This makes an abundant amount of filling for a standard pie plate, but leftovers may be poured into a ramekin and baked.)
Bake on the middle rack of the oven for 40 to 50 minutes.
Pie is set when lightly golden, edges are slightly puffed and center is no longer liquid but wobbles a bit.
Be careful not to over bake; the filling will continue to cook and set as it cools. Allow to cool completely on a wire rack, 3 to 4 hours.
Garnish with a dusting of powdered sugar and serve with lightly sweetened whipped cream** If desired. Serve at room temperature.
**Lightly Sweetened Whipped Cream Garnish:
In a large mixing bowl combine 2 cups AE Heavy Whipping Cream, 1/4 cup powdered sugar and 1 tsp vanilla extract. Whip until soft peaks form, keep well chilled until serving.