Lemon Butter Pie

Lemon Butter Pie

1 cup sugar
1 tbsp. all-purpose flour
1 tbsp. cornmeal
3 large eggs
3 tbsp. butter or margarine, melted
3 tbsp. milk
11/2 tsp. grated lemon rind
1/4 cup fresh lemon juice
1 (9-inch) unbaked pastry shell
Garnishes: whipped cream, fresh mint leaves

Combine sugar, flour, cornmeal and eggs in large bowl, stirring well. Stir in melted butter, milk, lemon rind, and lemon juice. Pour mixture into unbaked pastry shell.
Bake at 375 degrees for 35 minutes or until filling is set, shielding edges of pastry shell with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool on a wire rack. Garnish, if desired.

For a CHOCOLATE PIE: use 1 ¼ cups sugar and 1/3 cup cocoa, added to the dry ingredients. Omit the lemon juice and rind for the chocolate version.