OLD FASHIONED BUTTERMILK LEMON PIE
I always wondered what Old Fashioned Buttermilk Pie would taste like. It's creamy, I loved that. The lemon flavor was perfect, it was like what a lemon sherbet ice cream would taste like. Not in your face lemon flavor, but very nice and enjoyable
Provided by Mary Bostow
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Make your homemade pie crust and place in a 9 inch pie plate. If using premade frozen, unthaw. Preheat your oven to 375 degrees.
- In the bowl of an electric stand mixer beat eggs and sugar until light yellow in color, the mixture will be slightly thick. Beat the flour in first, then the buttermilk, melted butter, lemon zest, lemon juice, and vanilla.
- Pour the mixture into you unbaked pie crust. Bake at 375° for 20 minutes. Reduce the oven temperature to 325° and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack.
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.
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
OLD-FASHIONED LEMON PIE
From my mother's personal collection of pie recipes, this is a light, smooth, old-fashioned lemon pie. It has been a family favorite for many years!
Provided by homecook81
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.
- Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.
- Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 33.4 g, Cholesterol 115.6 mg, Fat 17.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 9.6 g, Sodium 204.9 mg, Sugar 25 g
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