2 c. sugar
1 heaping tbsp. cornmeal
1 heaping tbsp. all-purpose flour
4 eggs
1/4 c. butter
1/4 c. milk
2 tbsp. grated lemon rind
Juice of 2 lemons
2 unbaked 8 inch pastry shells

Combine sugar, cornmeal and flour; toss lightly with fork. Add eggs, one at a time, beating well after each. Mix in milk, lemon juice and rind. Beat until smooth. Bake at 375 degrees for 35 to 40 minutes until firm and brown.