1/2 (11 oz.) pkg. pie crust mix (1 1/4 c.)
1/4 c. plain yogurt
1 beaten egg
1/3 c. sugar
2 tbsp. butter, melted
1 tbsp. milk
1 tsp. cornmeal
1/4 finely shredded lemon peel
1 tsp. lemon juice
Red or green jelly

In mixing bowl, combine pie crust mix and yogurt; stir until moistened. Form dough into 18 balls. Press onto bottom and up sides of 18 ungreased 1 3/4 inch muffin pans.

For filling, in a bowl, stir egg, sugar, butter, milk, cornmeal, lemon peel and juice. Spoon about 2 teaspoons filling into each cup. Bake in a 350 degree oven for 25-30 minutes or until golden and set. Cool on a rack. Cover; freeze for up to 1 week. Thaw, spoon jelly into centers.