Lemon-Buttermilk Tart

Ingredients

• 0.5 cup butter melted
• 0.3 cup buttermilk 
• 2 tablespoons cornmeal 
• 4 large eggs 
• 8 servings ground nutmeg 
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind grated
• 15 ounce piecrusts refrigerated
• 1.3 cups sugar 

Equipment

• bowl
• oven
• tart form

Directions

1. Place piecrust in a 9-inch tart pan according to package directions.
2. Bake at 400 for 9 to 11 minutes or until lightly browned.
3. Beat eggs and sugar in a large bowl until pale yellow. Stir in buttermilk and next 4 ingredients.
4. Pour mixture into prepared crust.
5. Sprinkle lightly with nutmeg.
6. Bake at 325 for 12 to 15 minutes or until set. Cool before serving.