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Lemon Buttermilk Pie

Lemon Buttermilk Pie
Lemon Buttermilk Pie might be just the dessert you are searching for. One serving contains 553 calories, 9g of protein, and 28g of fat. This vegetarian recipe serves 8. A mixture of shortening, confectioners' sugar, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 375F.
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OvenOven
2
Combine 2 cups flour, 1 Tbsp. confectioners' sugar and 1 tsp. salt in a bowl.
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Powdered SugarPowdered Sugar
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
3
Cut in 2/3 cup chilled shortening with a pastry blender until mixture resembles sand and pebbles.
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ShorteningShortening
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BlenderBlender
4
Add 3 to 4 Tbsp. cold water; mix lightly. Pat into a disk, wrap in plastic and chill for 10 minutes.
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WaterWater
WrapWrap
5
Roll out dough on a lightly floured surface; press into a 9-inch pie plate. Pierce crust with a fork in several places.
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CrustCrust
DoughDough
RollRoll
6
Place foil over crust and fill with dried beans.
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Dried BeansDried Beans
CrustCrust
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Aluminum FoilAluminum Foil
7
Bake for 10 minutes.
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8
Remove foil and beans; bake for 10 minutes more.
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BeansBeans
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OvenOven
Aluminum FoilAluminum Foil
9
Remove crust and let cool. Set oven to 350F.
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CrustCrust
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OvenOven
10
Whisk 1 1/2 cups sugar, 3 Tbsp. flour, 2 tsp. lemon zest and 1/4 tsp. nutmeg.
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Lemon ZestLemon Zest
NutmegNutmeg
All Purpose FlourAll Purpose Flour
SugarSugar
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WhiskWhisk
11
Add 6 large eggs; beat until combined.
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EggEgg
12
Whisk in 4 Tbsp. melted unsalted butter, 1 tsp. vanilla extract, 1/4 cup fresh lemon juice and 1 1/2 cups buttermilk; pour into crust.
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Unsalted ButterUnsalted Butter
Vanilla ExtractVanilla Extract
Lemon JuiceLemon Juice
ButtermilkButtermilk
CrustCrust
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WhiskWhisk
13
Bake until filling is set but still a little jiggly in center, 25 to 35 minutes.
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OvenOven
DifficultyHard
Ready In45 m.
Servings8
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
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Magazine
Swiss Mushroom Chicken
Beef Tenderloin Salad
Buttermilk Biscuits
Plum Pudding II
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Low-Fat Cinnamon Rolls
Tomato Spinach Spread
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Thyme Green Beans with Almonds
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