Forgot the recipe for the tart! See last post for a link to Joy the Baker, whose fabulous pie dough recipe I like (AND it uses buttermilk!)
I actually halved the whole thing because the only pie tin my family has is weirdly shallow, and added lemon juice for extra lemony-ness.
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 1 cup sugar
- 1 1/2 cups buttermilk
- 4 large eggs yolks
- 4 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 1/2 teaspoons freshly grated lemon zest
- 1/4 teaspoon salt
- freshly grated nutmeg to taste
Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
Recipe credit of gourmet magazine