Lemon Buttermilk Tarts

INGREDIENTS          AMOUNTS

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)