Lemon Chess Pie

• 1/2 (15-ounce) package refrigerated piecrusts
• 2 cups sugar
• 1/2 cup butter or margarine, melted
• 1/4 cup milk
• 1/3 cup lemon juice
• 2 teaspoons grated lemon rind
• 2 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, lightly beaten

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
3. Bake at 425u0b0 for 4 to 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden. Cool crust completely.
4. Stir together sugar and next 9 ingredients until blended. Add eggs, stirring well. Pour filling into piecrust.
5. Bake at 350u0b0 for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

sugar, butter, milk, lemon juice, lemon rind, cornmeal, flour, white vinegar, vanilla, salt, eggs

Taken from www.myrecipes.com/recipe/lemon-chess-pie-3 (may not work)