2 c. sugar
1 tbsp. flour
1 tbsp. white cornmeal
4 eggs
1/4 c. butter, melted
1 tsp. finely grated lemon rind
1/4 c. lemon juice

In large bowl or electric mixer, stir together the sugar, flour and cornmeal. Add eggs; beat until thick and ivory color. Add lemon rind, lemon juice and butter; beat just enough to mix. Add milk and beat into mix.

Pour into pastry shell. Bake in a preheated 350 degree oven on shelf just below the center rack until top is very brown and a knife inserted halfway between center and rim comes out clean.