Q: I would like the recipe for River Room's lemon pie. I know that it is made with buttermilk.

-- Linda Turner, Smyrna

A: It is actually sweetened condensed milk that gives this dessert its rich, creamy texture. Ted Lescher (right), River Room's executive chef, likes to sprinkle a small amount of granulated sugar on top of each slice and uses a butane torch (available in most cooking stores) to caramelize the top. He garnishes each slice with raspberry puree and fresh berries.

-- Jeanne Besser, for the Journal-Constitution

DESSERT

River Room Lemon Tart

Makes 12 servings

Preparation time: 20 minutes, plus 2-3 hours to chill

Cooking time: 40-45 minutes

2 cups graham cracker crumbs

2/3 cup granulated sugar

1/4 cup ( 1/2 stick) butter, melted

4 (14-ounce) cans sweetened condensed milk

8 egg yolks

1 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and melted butter. Press into a well-greased 10-inch springform pan, evenly covering the bottom of the pan. Bake for 10 to 15 minutes. Remove from the oven and cool completely.

Preheat oven to 250 degrees convection or 275 degrees standard. With an electric mixer, combine sweetened condensed milk, yolks and lemon juice and mix thoroughly. Place filling over cooled crust and bake for 30 minutes. Remove from oven. Cool and refrigerate for 2 to 3 hours before serving.

Per serving: 605 calories (percent of calories from fat, 29), 13 grams protein, 96 grams carbohydrates, no fiber, 20 grams fat, 197 milligrams cholesterol, 296 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.