Lemon-Buttermilk Tart

By Marian Cooper Cairns, Dawn PerryPublished: Feb 7, 2018

Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

4 hrs 10 mins

This lemon tart is an excellent alternative to typical Thanksgiving desserts.

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Ingredients

1. Step 1Preheat oven to 350 degrees F. On a floured surface, roll 1/2 Basic Pie Dough recipe to an 11-inch circle. Transfer dough to a 9-inch tart pan with a removable bottom. Press dough into corners; fold overhang into the pan and press firmly into the flutes. Freeze 15 minutes.
2. Step 2Line tart pan with parchment paper, leaving an overhang, and fill with dried beans. Bake, on a rimmed baking sheet, until edges are golden brown, 30 to 35 minutes. Remove parchment and beans. Bake until bottom is light golden and dry, 5 to 10 minutes.
3. Step 3Whisk together flour, buttermilk, granulated sugar, light brown sugar, eggs, lemon zest and juice, butter, and salt. Carefully pour into warm tart crust to within 1/4-inch of the top. Bake until filling is set, 50 to 60 minutes. Cool, on a rack, at least 2 hours. Remove tart ring and dust with confectioners' sugar.