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Lemon desserts are always refreshing after a meal, especially
on a warm spring or summer day. I love this one!.
Lemon Buttermilk Tart
4 eggs
1
1
/
3
cups sugar
ΒΌ cup buttermilk
2 tablespoons cornmeal
3 tablespoons lemon juice
pinch of salt
1 lemon, zested and juiced
nutmeg
1 (10-inch) frozen pie shell or 4 (4-inch)
pie shells
Preheat oven to 450 degrees. Beat eggs lightly and
add sugar. Stir in salt, buttermilk, cornmeal, and
butter until smooth. Add lemon zest and juice.
Fill a 10-inch, partially baked tart shell. Grate a
little bit of nutmeg over top of filling. Place pie
on sheet pan in oven. Immediately reduce oven
temperature to 325 degrees and bake for about
35 minutes, until custard is just set in center. Do
not allow filling to puff.
garden party
yield: 1 (10-inch) pie or 4 (4-inch) shells
