Lemon Buttermilk Pie

Lemon Buttermilk Pie Recipe
This pie tastes great! At 51 cents per serving, you can afford to double the recipe and share it with friends.

Yield:

8 Servings

Nutritional Information

Calories 535
Fat 26 g
Satfat 9 g
Protein 10 g
Carbohydrate 66 g
Fiber 1 g
Cholesterol 180 mg
Sodium 361 mg

Ingredients

2 cups flour
1 tablespoon confectioners' sugar
1 teaspoon salt
2/3 cup chilled shortening
1 1/2 cups sugar
3 tablespoons flour
2 teaspoons lemon zest
1/4 teaspoon nutmeg
6 large eggs
4 tablespoons melted unsalted butter
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 1/2 cups buttermilk

Preparation

Preheat oven to 375°F. Combine 2 cups flour, 1 Tbsp. confectioners' sugar and 1 tsp. salt in a bowl. Cut in 2/3 cup chilled shortening with a pastry blender until mixture resembles sand and pebbles. Add 3 to 4 Tbsp. cold water; mix lightly. Pat into a disk, wrap in plastic and chill for 10 minutes.

Roll out dough on a lightly floured surface; press into a 9-inch pie plate. Pierce crust with a fork in several places. Place foil over crust and fill with dried beans. Bake for 10 minutes. Remove foil and beans; bake for 10 minutes more. Remove crust and let cool. Set oven to 350°F.

Whisk 1 1/2 cups sugar, 3 Tbsp. flour, 2 tsp. lemon zest and 1/4 tsp. nutmeg. Add 6 large eggs; beat until combined. Whisk in 4 Tbsp. melted unsalted butter, 1 tsp. vanilla extract, 1/4 cup fresh lemon juice and 1 1/2 cups buttermilk; pour into crust.

Bake until filling is set but still a little jiggly in center, 25 to 35 minutes.

Note:

January 2007
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