Lemon Buttermilk Chess Tartlets

1. 1

   Roll out the dough 1/8 inch thick on a 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 the excess dough.

2. 2

   Chill the shells for 30 minutes.

3. 3

   In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the buttermilk, the cornmeal, the grated zest, the lemon juice, and the salt.

4. 4

   Divide the mixture among the tartlet shells and bake the tartlets on a baking sheet in the lower third of a preheated 425F.

5. 5

   oven for 15 minutes.

6. 6

   Reduce the oven temperature to 350F.

7. 7

   and bake the tartlets for 10 to 15 minutes more, or until they are golden and set.

8. 8

   Let the tartlets cool in the tins on racks until they can be handled, remove them from the tins, and let them cool completely on the racks.

9. 9

   The tartlets may be made 1 day in advance and kept covered loosely in a cool place.

10. 10

    Dust the tartlets lightly with the confectioners' sugar and garnish them with the lemon zest knots.

* Per serving · 4 servings · Values may vary.

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