BUTTERMILK LEMON PIE
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 zest 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON BUTTERMILK PIE
Steps:
- Preheat oven to 300 degrees F.
- Whisk together sugar and flour, adding eggs gradually. Slowly add melted butter. Whisk in remaining ingredients and pour into pie shells. Bake pie in preheated oven for 30 minutes, or until mixture is just set.
LEMON-BUTTERMILK PIE
Steps:
- Whisk 1 1/4 cups granulated sugar,1/4 cup light brown sugar, 2 tablespoons flour and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup room-temperature buttermilk, 4 room-temperature eggs, 6 tablespoons cooled melted butter, the zest and juice of 1 lemon and 1 teaspoon vanilla in a separate bowl; whisk in the sugar mixture. Pour into a 9-inch graham cracker crust and bake at 350 degrees F until golden and just set, about 45 minutes; let cool. Dust with confectioners' sugar.
BUTTERMILK LEMON MERINGUE PIE
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell., For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 14g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON BUTTERMILK PIE
Make and share this Lemon Buttermilk Pie recipe from Food.com.
Provided by Juliesmom
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Cream the butter and sugar together.
- Add the egg yolks one at a time, beating well.
- Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
- Add buttermilk.
- Beat egg whites until stiff and fold into buttermilk mixture.
- Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
- Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
- Serve warm or cooled.
OLD-FASHIONED LEMON BUTTERMILK PIE
Steps:
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
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...
Provided by Stephanie Van Den Berg
Categories Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Line a 9" pie plate with pastry. Trim and flute edges, set aside.
- 3. In 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.
- 4. Bake 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.
LEMON BUTTERMILK PIE
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
- Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
- Make the Pâte Brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
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4.8/5 (20)Total Time 1 hr 55 minsCategory DessertCalories 434 per serving
- Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9" pie plate, and keep it in the refrigerator while you make the filling.
- In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.
- Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.
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