Lemon Chess Pie

• 1/2 (15-oz.) package refrigerated piecrusts
• 2 cups sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon yellow cornmeal
• 1/4 cup butter, melted
• 1/4 cup milk
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon rind
• 4 large eggs, lightly beaten
• Whipped cream (optional)
• Garnishes: fresh raspberries, lemon slice

1. Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
2. Bake at 425u0b0 for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350u0b0.
3. Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.
4. Bake at 350u0b0 for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.

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

Taken from www.myrecipes.com/recipe/lemon-chess-pie-2 (may not work)