Ingredients
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
Preparation
*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. *bake at 425f for 7 mins. remove weights and foil, and bake 4 more mins. reduce oven temp to 350f. *whisk together sugar and next 6 ingredients until blended. add eggs, whisking well. pour mixture into prepared piecrust. *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.
