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LEMON CHESS PIE

2 c. sugar
1/4 c. oleo
1 Tbsp. flour
1 Tbsp. cornmeal
1/4 c. milk
1/4 c. lemon juice
4 eggs
grated rind of 1 lemon

Mix all ingredients together. Pour into unbaked pie
shell. Bake as egg custard, 450 degrees, 10 minutes. Reduce to 350 degrees
for about 30 minutes or until it shakes in the middle.

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