ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Buttermilk Tart

Yield Makes 1 (9-inch) tart
Chris likes adding the seeds scraped from a vanilla bean pod to the dough of homemade pastry. To simplify, we call for a prepared crust.


  • 1/2 (15-ounce) package refrigerated piecrusts
  • 4 large eggs
  • 1 1/3 cups sugar
  • 1/4 cup buttermilk
  • 2 tablespoons cornmeal
  • 1/2 cup butter, melted
  • 1 tablespoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • Ground nutmeg

How to Make It

  1. Place piecrust in a 9-inch tart pan according to package directions. Bake at 400° for 9 to 11 minutes or until lightly browned.

  2. Beat eggs and sugar in a large bowl until pale yellow. Stir in buttermilk and next 4 ingredients. Pour mixture into prepared crust. Sprinkle lightly with nutmeg. Bake at 325° for 12 to 15 minutes or until set. Cool before serving.