The final installment of our time with the ladies of Volunteer Park Cafe. You can read our interview here and here, and find Ericka Burke’s recipe for roasted trout with Meyer lemon here. VPC turns three years old on January 11, and they’re celebrating by offering three-course dinners for $30 starting Tuesday, January 12, and running through the end of the month. Call the cafe for more information and reservations at 328-3155.Meyer Lemon Tart with Rosemary Cornmeal CrustCrust:3 cups all-purpose flour1 cup yellow cornmeal (not stone-ground)2 tablespoons sugar1/2 teaspoon salt2 sticks (8oz) cold unsalted butter, cut into pieces3 tablespoons finely chopped fresh rosemary1/4 cup – 1/2 cup ice waterPulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated. Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Chill crust until firm, about 30 minutes.Preheat oven to 375°F. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.Filling:6 extra large eggs at room temperature3 cups granulated sugar2 tablespoons grated Meyer lemon zest1 cup freshly squeezed Meyer lemon juice1 cup flourPreheat the oven to 325 degrees.Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes, until the filling is set. Do not brown! Let cool to room temperature. Refrigerate. Dust with confectioners’ sugar.