Lemon Buttermilk Tart

Ingredients

• 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

Method

• 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.

Notes

• Description:
• "Here is a wonderful and bright ending to your meal.....no one will
• feel overloaded!"
• Yield:
• "1 slice"
• SERVINGS: 8
• SOURCE: Adapted from Susan Spicer's (of famed Bayona) recipe with low-fat and fabulous changes!