lemon buttermilk custard pie
My Grandma always made this in addition to any other pie she was baking. After she passed away in 1984, the recipe was no where to be found. She must have had it memorized! After several years of baking every recipe I could find, I decided to develop my own. This is good warm or at room temp, but if you can wait, it is better the next day after spending the night in the refrigerator! I taught cooking classes for several years and this was a favorite with my students.
prep time
30 Min
cook time
55 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 - pastry for single crust pie
- 1 cup cane sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 - eggs
- 1/4 cup melted butter
- 1/3 cup lemon juice
- 1 tablespoon grated lemon peel, yellow only
- 1 teaspoon pure vanilla extract
- - ground nutmeg
How To Make lemon buttermilk custard pie
-
Step 1Preheat oven to 400 degrees.
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Step 2Line a 9" pie plate with pastry. Trim and flute edges, set aside.
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Step 3In a large bowl, combine flour, sugar and salt. In a large mixing bowl beat together the buttermilk, eggs, melted butter, lemon juice, lemon peel and vanilla. Add to the dry ingredients, mix well. Pour into pie shell and sprinkle with nutmeg.
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Step 4Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees, bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve at room temperature or chilled. Store in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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