Lemon Buttermilk Pie With Saffron Recipes

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BUTTERMILK LEMON PIE



Buttermilk Lemon Pie image

Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups buttermilk
4 large eggs
1/4 cup butter, melted
1/3 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Steps:

  • Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.

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