Lemon Chess Pie

Preheat oven to 375

2 cups sugar

1 tbls flour

1 tbls fine yellow cornmeal

4 eggs

¼ cup milk

¼ cup unsalted butter, melted

2 tbls grated lemon rind

⅓ cup fresh lemon juice with pulp

1 nine inch unbaked pie shell

1 cup heavy cream, whipped

In a large bowl combine the sugar, flour, and cornmeal...blend well

Add the eggs and combine well

Add the milk and mix

Stir in melted butter, lemon rind and juice

Pour this filling into the crust and cover edge of crust with foil...do not touch filling

Bake at 375 for 45 minutes. Remove foils after 30

Cool before serving

Serve with whipped cream

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