Lemon Chess Tart

2 T flour
2 T cornmeal
1 3/4 cups sugar
4 eggs
juice and grated peel of 2 lemons
6 tablespoons melted butter
1/3 cup milk
1 unbaked 9-inch tart shell

whipped cream
strawberries, raspberries, blueberries or pomegranate seeds

Mix the flour, cornmeal and sugar in a mixer bowl. Beat in the eggs 1 at a time. Add the lemon juice, lemon peel, butter and milk and mix well.

Pour into the tart shell. Bake at 325 degrees for 45 to 60 minutes or until the center no longer moves when the tart is shaken. Cool on a wire rack.

Garnish with whipped cream and fresh berries or pomegranate seeds.

Serves Ten

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