If you have a weird amount of leftover buttermilk sitting in your fridge because you needed it for some recipe, make these things! or let this be the recipe leaving you with the leftover curdled carton of milk, whatever!
ingredients:
for shortbread crust:
- 2 cups/240 grams all-purpose flour (if so inclined you can sub 20ish Grams for cornmeal since you’ll use it in the filling as well)
- 1/3 cup confectioners’ sugar
- zest of one lemon
- 1/2 teaspoon kosher salt
- 1 & 1/2 sticks unsalted butter, softened
Whisk together dry ingredients and then smush in the butter with a spoon or, preferably, your hands, until you get a crumbly dough mixture. press dough into a parchment-lined 8×8 or 9×9 baking dish and bake at 350 for 18-20 minutes until there’s just a hint of golden brown
for the filling:
- 3/4 cup buttermilk
- 1 stick butter, melted
- 3 whole eggs + 3 egg yolks
- 1/2 cup lemon juice
- zest of one lemon
- 1 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 2 tbsp. each of flour & cornmeal
I found the quickest way to get a smooth, custardy filling is by blending everything together. if you refuse to blend, combine ingredients one at a time, making sure to emulsify the eggs by constantly whisking.
pour the custard over the slightly cooled shortbread and bake at 325 for about 25-30 minutes or until the filling has set (slight jiggle when you move it) and developed a nice brown top.
do NOT attempt to cut while warm. once it’s cooled on the counter, transfer to fridge to fully set. then and only then you may cut it and eat it and share it if you feel like it.
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