Buttermilk Pie

Name: Buttermilk Pie
Ingredients: Piecrust, preferably made with lard and blind-baked; 8 tablespoons butter, room temperature; 1 1/2 cups sugar; 2 yolks; 3 tablespoons flour; 1 1/2 cups buttermilk; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon rind; 2 egg whites; 2 grates fresh nutmeg

10 ingredients

9 steps

Ingredients

Piecrust, preferably made with lard and blind-baked
8 tablespoons butter, room temperature
1 1/2 cups sugar
2 yolks
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
2 egg whites
2 grates fresh nutmeg

Directions

1

Preheat oven to 350 degrees F.
2

In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy.
3

Add the yolks and blend in; then mix in the flour.
4

With the mixer on add the buttermilk slowly then the lemon juice and rind.
5

In a separate bowl, whip the egg whites to stiff peaks.
6

Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
7

Pour the filling into the blind baked crust and sprinkle the top with nutmeg.
8

Bake for 40 minutes until the top is golden brown and the filling is firm looking.
9

Cool and serve at room temperature.