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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
2 cups sugar |
1/2 cup butter or margarine, melted |
1/4 cup milk |
1/3 cup lemon juice |
2 teaspoons grated lemon rind |
2 tablespoons cornmeal |
1 tablespoon all-purpose flour |
1 tablespoon white vinegar |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
4 large eggs, lightly beaten |
Directions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
3. Bake at 425° for 4 to 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden. Cool crust completely.
4. Stir together sugar and next 9 ingredients until blended. Add eggs, stirring well. Pour filling into piecrust.
5. Bake at 350° for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
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