Lemon Buttermilk Tart

090322_SH_PresCab_DinnerINGREDIENTS:

  • EGGS 8
  • SUGAR 2 2/3 CUPS
  • BUTTERMILK 8 T
  • CORNMEAL 4 T
  • LEMON JUICE 6 T
  • PINCH OF SALT
  • ZEST OF 2 LEMON
  • NUTMEG

DIRECTIONS:

  1. Preheat oven to 450 F ( 400 F convection)
  2. Beat eggs lightly and add sugar
  3. Stir in salt, buttermilk, cornmeal, and butter until smooth
  4. Add lemon zest and juice
  5. Fill 1 10” tart shell (partially baked) or 2 9” pie shell
  6. Grate a little bit of nutmeg over top of filling
  7. Place tart or pies in oven (on a sheet pan)
  8. IMMEDIATELY reduce over temp to 325 F (275 F convection) and bake until custard is just set in center
  9. Do not allow filling to puff (about 35 minutes, less in convection oven)