This lemon tart is a perfect ending to a summer meal!

Ingredients:

Tart Crust

1 1/3 c. all purpose flour

5 T. sugar

1/2 t. salt

10 T. butter, melted

Filling

4 eggs, room temperature

1 1/2 c. sugar

Pinch of salt

4 T. buttermilk

2 T. cornmeal

½ c. (1 stick) butter, room temperature

4 lemons

Directions:

Tart Crust

Preheat oven to 350^oF. Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir with wooden spoon until dough forms. Using your hands, press dough into a 9-inch fluted tart pan with removable bottom. Place pan on lowest rack in oven and bake 30-35 minutes until golden brown, rotating pan half way through baking. Remove from oven and let cool.

Filling

Using a fine grater or microplane, remove the lemon zest (skin) from the lemons, being careful not to include the bitter white pith. Squeeze lemons to make ½ c. lemon juice and set aside. In medium bowl, cream butter, sugar and lemon zest. Add the eggs, one at a time. Then add salt, and lemon juice and mix until well blended. Transfer the mixture to a medium saucepan and cook over low heat, stirring constantly, until mixture is thickened, about 10 minutes. Remove from heat and fill the tart crust with the warm filling. Cool at room temperature and then refrigerate until ready to serve. Garnish with whipped cream if desired.