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