MEYER LEMON BUTTERMILK TART

Serves 2 (with leftovers!)

Ingredients:
-2 large eggs, lightly beaten
-3/4 cup sugar
-1 Tbsp. heavy cream
-3/4 cup buttermilk
-4 Tbsp. melted butter
-1 ½ Tbsp. fresh Meyer lemon juice
-zest of 1 Meyer lemon
-3 Tbsp. all-purpose flour
-1 prebaked tart crust (you could use a store-bought graham cracker pie crust)
-1/4 cup sweetened whipped cream

Preheat oven to 300 degrees F. In a mixing bowl, whisk together the eggs, sugar, cream, buttermilk, and melted butter. Slowly whisk in the lemon juice, zest and flour. Whisk until all lumps of flour have disappeared. Carefully pour buttermilk mixture into the prebaked tart shell. Place onto a baking sheet and bake in the preheated oven until tart is just set (when gently tapped the center should no longer jiggle), about 35-45 minutes. Allow to cool to room temperature, then slice into wedges. To serve, top with whipped cream and garnish with a sprig of fresh mint, if desired. Wrap leftover tart in plastic and store in the refrigerator.