Buttermilk Lemon Pie

Buttermilk Lemon Pie

Tags: Pies

  • Prep Time: 40 min
  • Cook Time: 35 min
  • Ready Time: 180 min
  • Yield: 8 servings

Ingredients

  • Single Crust Classic Crisco Pie Crust
  • 3 large egg yolks
  • 1 teaspoon grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 3/4 cup sugar, divided
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 3 tablespoons butter, melted
  • 1 1/2 cups buttermilk
  • 3 large egg whites

Preparation Directions

  • HEAT oven to 450ºF. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Set aside.
  • BEAT egg yolks, lemon peel and lemon juice in medium bowl. Combine 1/2 cup sugar and flour. Add to egg yolk mixture and beat until blended. Beat in butter and buttermilk.
  • BEAT egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold into buttermilk mixture. Pour into unbaked pie crust.
  • BAKE 10 minutes. Reduce oven to 350ºF; bake an additional 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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 190 (Calories from Fat 70), Total Fat 8g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 95mg, Sodium 125mg, Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 21g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 6%, Calcium 6%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.