Lemon Chess Pie

• 1/2 (15oz) package refrigerated piecrusts
• 2 c sugar
• 1 tbsp all purpose flour
• 1 tbsp yellow cornmeal
• 1/4 c butter, melted
• 1/4 c milk
• 1/4 c fresh lemon juice
• 1 tsp grated lemon rind
• 4 lg eggs, lightly beaten
• whipped cream (optional)
• garnishes: fresh raspberries, lemon slice

1. *fit pastry into a 9 in pieplate according to package directions; fold edges under, and crimp. line piecrust w/ aluminum foil, and fill w/ pie weights or dried beans.
2. *bake at 425f for 7 mins. remove weights and foil, and bake 4 more mins. reduce oven temp to 350f.
3. *whisk together sugar and next 6 ingredients until blended. add eggs, whisking well. pour mixture into prepared piecrust.
4. *bake at 350f for 50 to 55 mins or until golden, sheilding edges w/ aluminum foil to prevent excessive browning, if necessary. cool completely on a wire rack. serve w/ whipped cream and garnish, if desired.

sugar, flour, yellow cornmeal, butter, milk, lemon juice, lemon rind, eggs, whipped cream, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/lemon-chess-pie-1233099 (may not work)