Buttermilk Lemon Pie

I found this recipe at chow.com, and originally thought it was not a success, and I almost threw away the recipe.  I tasted a sliver and wasn't really impressed because it tasted overwhelmingly of eggs.  I was planning on serving this pie the next day, however, and decided to just go with it.  When I served it the next day it tasted so much better, and everyone who ate it loved it!  So I kept the recipe and decided to share it! This pie is sweet and custardy with the perfect touch of lemon.


Buttermilk Lemon Pie

1 9-inch pie crust
2 cups granulated sugar
2 Tablespoons all purpose flour
1/2 teaspoon salt
1 cup buttermilk
4 eggs
4 egg yolks
2 teaspoons vanilla extract
1/2 cup (1 stick) butter, melted
Zest of 1 lemon

Preheat the oven to 350F.  Fit the the pie crust into a 9 inch pie plate and trim and crimp the edges.

In a large bowl, whisk together the sugar, flour, and salt until combined.  Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth.  Add the melted butter and lemon zest and whisk until completely incorporated.  Pour the filling into the prepared pie crust.

Place the pie in the oven and bake for about 50 to 60 minutes, or until the filling is just set in the middle and the top is golden brown.  The pie may puff up a bit at the end of baking, this is okay.  Remove the pie from the oven and let cool completely.  Cover the pie and refrigerate overnight.  Serve the pie at room temperature, or chilled.  Makes 8 servings.

Enjoy!  -Cardamommy