Lemon Buttermilk Tart


  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • Poached Lemons:
  • 1/2 cup sugar
  • 1 cup water
  • 2 large lemons, sliced paper-thin
  • Filling:
  • 3/4 cup buttermilk
  • 1/2 cup sugar
  • 2 large eggs
  • 5 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons flour
  • 8 mint sprigs


  • Preheat the oven to 350F. Combine the ingredients for the crust and press into a 9" pie or tart pan. Place in hot oven and bake for 10-15 minutes. Let crust cool on rack before filling it.
  • Poached lemons: In a saucepan bring the sugar and water to a boil and poach tthe lemon slices for 2 minutes. Remove from the liquid to dry on a rack for several hours. Gently remove the pits.
  • Filling: In a large stainless steel boil, whisk the buttermilk, sugar, eggs, lemon juice and peel to plend. Stir in the flour and pour the filling into the crust and bake for 25-30 minutes until the filling sets. Cool.
  • To serve, arrange the lemon slices, starting from the outside of the crust in a circular motion until you reach the center. Serve the tart with a sprig of mint.


  • Description:
  • "Here is a wonderful and bright ending to your meal.....no one will
  • feel overloaded!"
  • Yield:
  • "1 slice"
  • SOURCE: Adapted from Susan Spicer's (of famed Bayona) recipe with low-fat and fabulous changes!