The buttermilk in the filling and sauce gives this dessert a refreshing tang. 8 servings.

PASTRY:

2 1/2 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
1 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) well chilled unsalted butter, cut into pieces
2 eggs

FILLING:

4 egg yolks
1 c. sugar
1/2 c. all-purpose flour
3 tbsp. unsalted butter, melted
1/2 tsp. baking soda
2 c. buttermilk
2 tbsp. fresh lemon juice
1 tsp. vanilla
Warm Buttermilk Sauce

For pastry: Combine first 6 ingredients in large bowl. Cut in butter until coarse meal forms. Add eggs and mix until dough gathers together. Form into ball; flatten to disc. Wrap dough and refrigerate 1 hour.