Here's one I think is good. It came from Farm Journal's Pie Cookbook. A state fair prize winner.

Lemon Chess Pie

Unbaked 9" pie shell

2 c. sugar
1 tblsp. flour
1 tblsp cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 tblsp. finely grated lemon peel
1/4 cup lemon juice

Combine sugar, flour and cornmeal in a large bowl. Toss lightly with fork to mix. Add eggs, butter, milk, lemon peel and lemon juice. Beal with rotary or electric beater until smooth and thoroughly blended. Pour into pie shell.

Bake in moderate oven (375 degrees F.) 35 to 45 minutes or until top is golden brown. Cut pie while warm.

Note: A thin layer of the filling originally was baked in tart shells. It's a strong-flavored filling, and should be shallow. A topping of unsweetened whipped cream takes away some of the potency of the filling.