3 large eggs, separated (reserve egg whites for making meringue topping)
2 1/2 cups buttermilk
3 tbsp. unsalted butter, melted and cooled
3 tbsp. lemon juice
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tsp. grated lemon zest
1 9-inch pie shell, unbaked
Meringue Topping (optional)
3 egg whites (reserved whites from above)
1/4 cup granulated sugar
Preheat oven to 425 degrees F (220 degrees C).
Beat egg yolks slightly with a wire whisk; add buttermilk, melted butter, and lemon juice; mix together. Combine the 1 cup sugar, cornstarch, salt and lemon zest in a mixing bowl. Gradually stir in buttermilk mixture; blend thoroughly and pour into pie shell. Bake at 425 degrees F (220 C) for 10 minutes, then reduce oven temperature to 350 degrees F (180 C) and bake for 30-40 minutes (cover edges of pie crust with strips of aluminum foil or pie sheilds if crust is getting too brown) until knife inserted 1 inch from center comes out a little moist and center is partially set (filling should jiggle just a bit when done). Remove pie from oven and set aside.
Beat egg whites in large bowl until stiff peaks form. Beat in 1/4 cup sugar. Spread meringue over pie making sure meringue touches inner edges of crust to keep it from shrinking while baking. Increase oven temperature to 400 degrees F (200 C). Return pie to oven and bake until meringue is lightly browned 6 to 8 minutes (watch carefully as meringue can brown very quickly). Transfer pie to a wire rack and let cool completely. Cover and refrigerate pie until ready to serve, at least 2 hours and up to 2 days. Serve chilled and if desired, sprinkle with grated nutmeg.
Makes 6-8 servings.
Chocolate Buttermilk Pie
Leave out the lemon juice and lemon zest. Add 4 oz. melted unsweetened chocolate and increase the sugar by 1/4 cup and add 1 tsp. of vanilla extract to the buttermilk mixture.
Photograph taken by Diana Baker Woodall© 2005
Date: August 26, 2005