Lemon Chess Pie


1 refrigerated pie crust (from a 14.1-ounce package)
2 cups sugar
4 eggs
1/4 cup (1/2 stick) butter, melted
1/4 cup milk
2 tablespoons yellow cornmeal
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 tablespoon grated lemon peel


Preheat oven to 350 degrees F. Place pie crust in a 9-inch deep dish pie plate and flute edges.

In a large bowl, with an electric mixer, beat remaining ingredients until well mixed; pour into pie crust.

Bake 50 to 55 minutes, or until a crust forms over the top and turns golden brown. Let cool, then cover and chill 6 hours, or until firm.