Lemon Buttermilk Pie
This is a very yummy buttermilk pie.
Yield
6 servingsPrep
15 minCook
120 minReady
135 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
shortbread pie crust
as needed |
* |
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
butter
salted, melted and cooled to room temperature |
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
shortbread pie crust
as needed |
* |
| 45 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
butter
salted, melted and cooled to room temperature |
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
|
|
| 15 | ml |
lemon juice
|
|
Directions
Form Stephen's Piecrust dough into a ball, and flatten with palm of hand.
Roll between 2 sheets of wax paper to a 12 to 13-inch circle.
Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides.
Flute edges, if desired.
Chill at least 1 hour.
Preheat oven to 325°.
Line piecrust with foil, and fill with pie weights or dried beans.
Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set.
Remove from oven, and set aside.
Reduce oven temperature to 300°.
Whisk together sugar and flour in a large bowl.
Whisk in eggs gradually, and slowly add butter.
Whisk in buttermilk and next 3 ingredients.
Pour filling into crust.
Bake at 300° for 40 to 45 minutes or until just set (center will jiggle).
Remove to cooling rack.
Chill pie until cold, at least 4 hours or overnight.
