1 refrigerated pie crust (from a 14.1-oz. package) 2 c. sugar 4 eggs 1/4 c. (1/2 stick) butter, melted 1/4 c. milk 2 Tbsp. yellow cornmeal 2 Tbsp. lemon juice 1 Tbsp. all-purpose flour 1 Tbsp. grated lemon peel
What to do:
1. Preheat oven to 350°F. Place pie crust in a 9-inch deep dish pie plate and flute edges. 2. In a large bowl, with an electric mixer, beat remaining ingredients until well mixed; pour into pie crust. 3. Bake 50 to 55 minutes, or until a crust forms over the top and turns golden brown. Let cool, then cover and chill 6 hours, or until firm.
