Lemon Buttermilk Custard Pie
Servings: 8 slices
Equipment
- Large bowl
- Hand mixer
- Zester
Ingredients
- 1 ¼ cup granulated sugar
- 3 tbsp all purpose flour
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted
- 3 eggs
- 8 ounces buttermilk
- 2 tbsp lemon juice
- zest of a lemon
- 1 9 inch deep dish pie crust frozen and unbaked
Instructions
- Preheat oven to 400 degrees.
- In a medium sized bowl or mixer, mix together the sugar, flour, and nutmeg on the lowest speed.
- Pour in butter and mix together.
- Add the eggs and thoroughly mix in, one at a time.
- Slowly pour in the buttermilk while mixing. Add in the lemon juice and zest, blending for 30 seconds. Scrape down the insides of the bowl for any unmixed batter. Blend for an additional 30 seconds.
- Evenly pour the mixture into the unbaked pie shells.
- Put the pies into the oven, and set a timer for 50 minutes. Once the timer is set, turn the oven down to 325 degrees.
- Once baked, let cool to room temperature before refrigerating.
Notes
Keep the filled pie crust on a pan wider than the side of the pie shell. This will make it easier to place the pie into the oven, as well as removing it from the oven.
The recipe can be made into 2 smaller pies to yield more servings. Use 2 regular sized 9 inch pie crusts instead of one deep dish pie crust. Split the pie mixture between both pie crusts and bake for 25 minutes.