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La Belle Cuisine - More Pie Recipes

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Lemon Buttermilk Chess Tartlets



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The Lemon Bowl
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.

Featured Archive Recipes:
Craig Claiborne's Chess Pie
Variations on Chess Pie
Emeril's Chocolate Chess Pie
The World's Best Lemon Tart


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