Preheat the oven to 325ºF (160ºC) and line a baking sheet with parchment paper. Set aside.
In a large bowl combine the lemon zest, lemon juice, whipping cream, melted butter, eggs, sugar, cornmeal, and salt. Using an electric hand mixer, stand mixer, or a hand held whisk, mix all of the ingredients together until smooth, about one minute.
Pour the lemon filling into the prepared pie crust. Use a toothpick to burst any larger air bubbles in the filling (optional).
Transfer the pie to the prepared baking sheet and place it in the pre-heated oven. Bake the lemon chess pie for 32 to 35 minutes, or until the middle of the lemon is wobbly when moved, but not wet. Remove the pie from the oven and transfer it to a wire rack to cool completely before decorating and serving.