Lemon Buttermilk Tart Bayona Restaurant New Orleans La Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Sift dry ingredients into a large mixing bowl.
• Rub in the butter until the mixture because flaky and crumbly.
• Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball.
• Roll out and press into tart tins.
• Refrigerate for 20 minutes until cold.
• Fill each with parchment paper and pie weights (I used spare change).
• Bake for 8 to 10 minutes.
• Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes).
• Remove and let cool.
• Reduce oven temperature to 325 degrees F.
• Whisk all ingredients in a medium mixing bowl.
• Evenly divide among cooled tart crusts.
• Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
• Cool to room temperature; refrigerate until properly chilled.
• Dust with confectioner's sugar and top with berries.

Steps:

• Set oven to 400 degrees.
• Place the prepared pie crust in a 9-inch tart pan.
• Bake for 9-11 minutes, or until lightly browned.
• In a large bowl using an electric mixer on high speed beat the eggs with sugar until pale yellow and thick (about 5 minutes).
• Add in buttermilk, cornmeal, melted butter, lemon zest and lemon juice; mix until thoroughly combined.
• Pour into prepared crust.
• Bake for about 30-40 minutes, or until set.
• Cool before serving.
• Sprinkle with powdered sugar if desired.