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!
For the Filling
- 63 unsalted butter (melted and cooled)
- 250 sugar
- 375 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
- 625 all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 125 diced unsalted butter
- 125 chilled vegetable shortening
- 63 buttermilk (plus 2 tblspns)
Lemon Buttermilk Pie is a community recipe submitted by clarabow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Buttermilk Pie Crust: (Note) I like to blind bake my crust up to 10 minutes before adding the filling. That is just my preference.