Updated Friday, March 5th, 2010
In the Yankee spirit of "use it up," the rural housewife accumulated many recipes calling for buttermilk, the liquid that is left when butter is churned. Here, it lends unique flavor to a custard like pie.
Prepare and chill a 9-inch unbaked pastry shell. Whip butter until fluffy. Add sugar and continue to beat. Beat in eggs, one at a time, beating thoroughly after each addition. Add vanilla. Blend in flour and salt. Add grated lemon rind. Slowly beat in buttermilk. Pour into the unbaked pie shell and bake in a preheated 450° oven for 10 minutes. Reduce heat to 325° and bake for 45 to 50 minutes or until top is nicely browned and a knife inserted in the center comes out clean. Cool on a rack. Best when served warm.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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