lemon buttermilk custard pie
(2 ratings)
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.
(2 ratings)
yield
8 -10
prep time
30 Min
cook time
55 Min
method
Bake
Ingredients For lemon buttermilk custard pie
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1pastry for single crust pie
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1 ccane sugar
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3 Tbspall purpose flour
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1/2 tspsalt
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2 cbuttermilk
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4eggs
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1/4 cmelted butter
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1/3 clemon juice
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1 Tbspgrated lemon peel, yellow only
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1 tsppure vanilla extract
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ground nutmeg
How To Make lemon buttermilk custard pie
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1Preheat oven to 400 degrees.
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2Line a 9" pie plate with pastry. Trim and flute edges, set aside.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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