Lemon Buttermilk Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 unbaked 9-inch piecrust
1 1/2 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
4 Tablespoons salted butter, melted
1 1/4 cups whole buttermilk (not fat free)
1/4 cup fresh lemon juice
1 Tablespoon grated lemon zest
1 teaspoon pure vanilla
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Directions: |
Directions:1. Preheat oven to 375º. Place the piecrust on a baking sheet.
2. In a medium mixing bowl, sift together the dry ingredients.
3. Add the wet ingredients, and mix with. hand mixer for 2 minutes until combined. Pour into the unbaked pie shell. Sprinkle the top lightly with additional nutmeg.
4. Bake for 15 minutes at 375º, then lower the oven temperature to 325º. Continue of another 30-40 minutes or until the center is set when gently shaken and the to is golden. Check the edges halfway through baking and cover the crust with aluminum foil to prevent over browning, if needed.
6. Chill for at least 6 hours or overnight thoroughly before slicing.8 |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: * If using a frozen piecrust, it isn't necessary to the the crust prior to filling.
* This was our first attempt at duplicating a prize-winning pie we ate in Rudioso. We used 6 Tablespoons butter and low-fat buttermilk since we didn't have full fat. Also used not quite 1/4 cup lemon juice (a scant 1/4 cup).
* Old-Fashioned Lemon Buttermilk Pie and Southern Buttermilk Pie are other recipes we found but have not tried as of this printing.
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