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LEMON CHESS PIE

2 c. white sugar
1 Tbsp. flour or cornstarch
1 Tbsp. yellow cornmeal
4 unbeaten eggs
1/4 c. melted butter or
margarine
1/4 c. sweet milk
rind of 3 lemons, grated
1/4 c. lemon juice

Mix sugar, flour and cornmeal with fork. Add the rest
and beat until smooth. Pour in unbaked 9-inch pie shell. Bake
40 to 50 minutes at 350 degrees.

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