1 2/3 cups sugar
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 teaspoon salt
1/4 cup butter, melted
2 teaspoons grated lemon rind (5 lemons)
1/4 cup fresh lemon juice (5 lemons)
1/4 cup milk
1 unbaked 9-inch pie shell
Preheat oven to 375°F.
Grate 5 lemons for peel, then juice them and strain out seeds. Combine sugar, flour, cornmeal and salt. Add the melted butter, lemon rind, lemon juice and milk; mix well.
Add the eggs, one at a time, beating after each addition. This assures that the pie will be totally smooth.
Pour into an unbaked 9-inch pie shell. Bake for 40 minutes, plus – or until golden on top and not “jiggly”.