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LEMON BUTTERMILK PIE

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Serves: 0

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Lemony and rich! Another version of heaven on a plate! This is a southern recipe, via Texas, that has been altered to fit what I like to call Lemon Buttermilk Pie. You could add the chess bit to the name, but then it begins to take more time to say the name than to make it. I usually serve this warm or cooled with homemade whip cream and a couple of strawberries. Enjoy!

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Ingredients

For the filling

  • ¼ cup unsalted butter (melted and cooled)
  • 1 cup sugar
  • 1 ½ cups buttermilk
  • 4 large egg yolks
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 1 teaspoon vanilla
  • 1 lemon (zest and juice)
  • ¼ teaspoon salt
  • grated nutmeg

For the pie crust

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup diced unsalted butter
  • ½ cup chilled vegetable shortening
  • ¼ cup buttermilk (plus 2 tblspns)

Method

  1. Preheat the oven to 350°F.
  2. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the juice, the salt, and the nutmeg and pour the filling into the shell.
  3. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.

Buttermilk Pie Crust: (Note) I like to blind bake my crust up to 10 minutes before adding the filling. That is just my preference.

  1. Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
  2. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half.
  3. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month.
  4. Let dough stand at room temperature to soften slightly before using.)

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