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Marilyn Johnson’s Buttermilk-Lemon Pie

Updated February 23, 2016

Buttermilk pie is an old favorite in West Texas where they never had much fresh fruit. The creamy tartness of buttermilk and the citrus tang of lemon combine to make a wonderfully light, tasty pie.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Mealdinner, lunch, tea

Taste and Texturecreamy, light, sweet, tangy, tart

Type of Dishpie

Ingredients

  • 1¾ cups sugar
  • 1 tablespoon all-purpose flour
  • 4 eggs, lightly beaten
  • ½ cup butter, softened
  • 1 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1½ teaspoons freshly grated nutmeg
  • 1 teaspoon lemon zest
  • 1 pre-made baked 9-inch pie crust

Instructions

Preheat the oven to 350°F.

In a medium mixing bowl, combine the sugar, flour, and eggs. Blend in the butter and the buttermilk with a whisk. Add the lemon juice, vanilla, nutmeg, and lemon zest and mix well. Pour the filling into the crust.

Set the pie on a baking sheet and bake it for 60 to 75 minutes, until a knife inserted in the center comes out moist but clean.

Remove the pie and let it cool on a rack before cutting.

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Ugh, I was excited to try this when they sent it out in the newsletter but holy nutmeg batman! The proportions in this recipe are totally off, too much sugar, too much "flavorings" and not enough lemon and buttermilk. Plus the butter should really be melted and not "softened". I really expected a little more out of such a simple, traditional recipe. Thanks goodness for google I guess.

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