Yield: 36 tarts.
2 cups white sugar
½ cup butter, softened
5 eggs
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons cornmeal
½ teaspoon salt
¼ cup fresh lemon juice
8 fresh mint sprigs, chopped
2 tablespoons lemon zest
2 piecrust shells
Preheat oven to 350°. In a large mixing bowl, cream together sugar and butter with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add milk. Lower speed and add flour, cornmeal, salt, lemon juice, mint, and lemon zest. Mix until smooth. Set aside.
Sprinkle flour on a clean countertop. Place piecrust on counter. Cut pastry rounds using a 2½-inch round cookie or biscuit cutter. Place and evenly press pastry into each cup of a mini-muffin tin.
Pour lemon mixture into pastry shells, filling each to the top.
Bake for 15 to 20 minutes, until the filling centers begin to set. Remove tarts from oven and let set before serving.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
