Kind of like cheesecake and also like key lime pie. I really liked the crust too! But, I had to wrap foil around the edges for the last 15-20 minutes because it looked like it was getting too brown. I was worried about the jiggle in the center when it came out; however, after cooling in the fridge overnight, the texture was fine. Not runny or messy--the slices held their shape nicely. Great flavor and crisp crust. Will make again.
Lemon Buttermilk Pie
Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.
Yield: Makes 1 pie
- Stephen's Piecrust
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1/2 cup salted butter, melted and cooled to room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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