Saturday, May 20, 2017
Buttermilk Lemon Pie
Buttermilk Lemon Pie Single Pie Crust 3 large egg yolks 1 teaspoon grated lemon peel 3 tablespoons fresh lemon juice 3/4 cup sugar, divided 2 tablespoons All Purpose Flour 3 tablespoons butter, melted 1 1/2 cups buttermilk 3 large egg whites HEAT oven to 450ºF. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Set aside. BEAT egg yolks, lemon peel and lemon juice in medium bowl. Combine 1/2 cup sugar and flour. Add to egg yolk mixture and beat until blended. Beat in butter and buttermilk. BEAT egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold into buttermilk mixture. Pour into unbaked pie crust. BAKE 10 minutes. Reduce oven to 350ºF; bake an additional 25 minutes or until a knife comes out clean when inserted in filling halfway between center and edge. Cool thoroughly on a rack before cutting.