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The Lemon Bowl
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Etienne, Suzanne
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Lemon Buttermilk Chess Tartlets
1 recipe pâte brisée
1/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1/4 cup buttermilk
2 tablespoons cornmeal
1 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon salt
Confectioner's sugar for dusting tartlets
Roll out dough 1/8 inch thick on floured surface, fit it into 8
tartlet tins
each 3 3/4 inches across the top and 3/4 inch deep, and roll a rolling
pin over
the edges of the tins to trim excess dough. Chill the shells for
30 minutes.
In a bowl
with electric mixer, cream butter with sugar until mixture is light
and fluffy. Beat in
eggs 1 at a time, beating well after each addition. Beat
in buttermilk, cornmeal, grated
zest, lemon juice and salt. Divide mixture
among tartlet shells and bake on a baking sheet
in lower 1/3 of preheated
425-degree F. oven 15 minutes. Reduce heat to 350
degrees F. and bake
10 to
15 minutes more or until golden and set. Let tartlets cool in tins on
wire racks until
they can be handled, then remove them from tins and let
them cool completely on racks.
Dust lightly with confectioner's sugar
before serving. Makes 8 tartlets.
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