Source:

Teri Shute

Serves/Makes:6 or more

Ingredients

• Pastry for single-crust pie
• 5 eggs
• 1-1/2 cups (350 ml) sugar
• 1 cup (225 ml) light cream or milk
• 1/4 cup (60 ml) butter or margarine, melted
• 1 tsp (5 ml). finely shredded lemon peel
• 2 Tbsp (30 ml). lemon juice
• 1 Tbsp (15 ml). all-purpose flour
• 1 Tbsp (15 ml). yellow cornmeal
• 1-1/2 tsp (7 ml). vanilla

Preparation

• Prepare and roll out pastry.
• Line a 9-in pie plate.
• Trim pastry to 1/2 inch beyond edge of pie plate.
• Flute edge, do not prick pastry.
• Bake in a 450 degree (225 C.) oven 5 minutes.
• Cool on rack.
• For filling, in a medium mixing bowl beat eggs until well blended.
• Stir in sugar, light cream or milk, melted butter or margarine, shredded lemon peel, lemon juice, flour, yellow cornmeal, and vanilla.
• Mix well to combine thoroughly.
• Place pie shell on oven rack.
• Pour filling into the partially baked pastry shell.
• To prevent overbrowning, cover edge of pie with foil.
• Bake in 350 oven for 20 minutes.
• Remove foil and bake for 20-25 minutes more or until knife inserted off-center comes out clean.
• Cool pie on rack before serving.
• Cover, chill to store.

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