Lemony Buttermilk Pie
Creamy, tangy, sweet ooey-gooey custard – oh yeah, MELT in YOUR MOUTH - nothing less than a Southern secret for lusciousness.
1-1/2 cups sugar 1/2 cup (packed) light brown sugar
1-1/2 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup butter, melted
2 tablespoons fresh squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
1 deep-dish pie crust
Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into a cooled crust and bake in a preheated 350 degree oven until custard is set around edges but jiggles slightly in center, 1 hour–1 hour 15 minutes. Let cool completely on a wire rack.
1 comment:
Libby this looks delicious.
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