| BUTTERMILK LEMON PIE |
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One 9-inch pie Prep time: 30 minutes Bake time: 35 minutesCrisco Classic Pie Crust for a deep dish pie 3 egg yolks 3/4 teaspoon grated lemon peel 3 tablespoons lemon juice 1/2 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt 3 tablespoons butter or margarine, melted 1-1/2 cups buttermilk 3 egg whites 1/4 cup sugar Preheat oven to 450ºF. Line a 9-inch pie plate with pastry; set aside. Combine egg yolks, lemon peel, and lemon juice in a bowl. Blend 1/2 cup sugar, flour, and salt. Add to egg yolk mixture and beat until blended. Blend in butter and buttermilk. Beat egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Spread over buttermilk mixture and fold together. Turn into the unbaked pie shell. Bake at 450ºF for 10 minutes. Reduce heat to 350ºF and bake for 25 minutes or until a knife comes out clean when inserted in filling halfway between center and edge. Cool thoroughly on a rack before cutting. |
