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Buttermilk Lemon Pie

TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling YIELD: 8 servings.
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.

Ingredients

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

Directions

  • 1. 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.
  • 2. In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
  • 3. Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 344 calories, 16g fat (8g saturated fat), 129mg cholesterol, 402mg sodium, 45g carbohydrate (29g sugars, 0 fiber), 7g protein.

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