Lemon-Buttermilk Tart

Ingredients

• 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

Preparation

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.