1 stick soft butter
2 c. sugar
1 tbsp. flour
2 tbsp. white cornmeal
1/8 tsp. salt
4 eggs
1/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest
1 unbaked 9" pie shell

Heat oven to 350 degrees. Combine butter and sugar in bowl and beat with electric mixer until creamy. Beat in flour, cornmeal and salt. Add eggs, one by one, beating well after each. Beat in milk, lemon juice and lemon zest. Pour and scrape mixture into pie shell. Place on lowest oven shelf and bake 45 minutes or until filling is golden and firm. Cool to room temperature. To serve, cut into very thin wedges and garnish with whipped cream if desired.

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