Instructions: Grease and flour 9- or 10 inch tart pan with removable bottom.

To make dough: Combine flour, sugar and salt in large mixing bowl. Add butter, and with pastry cutter, 2 knives or fingers, cut or work butter into flour until consistency of crumbs.

Whisk together egg yolk and ice water in small bowl. Pour yolk mixture into flour mixture and stir to blend. Gather dough and press together until it forms a ball. Cover with plastic wrap and refrigerate 1 hour.

Remove dough from refrigerator 20 minutes before rolling. Lightly flour pastry board or work surface. Roll out dough to 12 inch circle about1/4inch thick. Transfer to tart pan. Fold excess dough in and press against sides.

Freeze crust until firm, about 30 minutes.

Preheat oven to 350 degrees.

Line crust with foil and fill with pie weights. Bake at 350 degrees until crust is set, about 12 minutes. Remove foil and weights and bake until crust is golden, about 10 to 12 minutes more. Remove from oven and let crust cool.

To make filling: Whisk together buttermilk, sugar, eggs, lemon juice, flour and grated lemon peel in medium bowl. Pour into crust. Bake until filling is set, about 30 minutes. Cool completely. Chill until cold.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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