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Buttermilk Lemon Pie Recipe

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Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.

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6-8 Servings
Prep: 10 min. Bake: 50 min. + cooling

Ingredients

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups buttermilk
4 eggs
1/4 cup butter, melted
1/3 cup lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Directions

Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt.
In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 344 calories, 16 g fat (8 g saturated fat), 129 mg cholesterol, 402 mg sodium, 45 g carbohydrate, trace fiber, 7 g protein.

Buttermilk Lemon Pie published in Country April/May 2003, p51

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