Meyer Lemon Buttermilk Pie

• Vegetarian

• Produce

  • 3 tbsp Meyer lemon, juice
  • 1 tbsp Meyer lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Salt
  • 1 1/2 cups Sugar

• Bread & Baked Goods

  • 1 Unbaked pie crust

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk

Found on fifteenspatulas.com

Ingredients

• 1 unbaked pie crust
• 1.5 cups sugar
• 1/2 cup unsalted butter, melted
• 4 eggs
• 1 tsp vanilla bean paste (or extract)
• 1/4 tsp salt
• 1 cup buttermilk
• 3 tbsp meyer lemon juice
• 1 tbsp meyer lemon zest
• 1/4 cup flour

Directions

• Preheat the oven to 350 degrees F. Fit the pie crust into a pie plate, and keep it in the refrigerator while you make the filling. In a large bowl, whisk to combine the sugar, melted butter, eggs, vanilla bean paste, salt, buttermilk, meyer lemon juice, and meyer lemon zest. Add the flour and whisk until incorporated. Pour the filling into the unbaked* pie crust and bake for 60 minutes, until the top is golden brown and crackly. The buttermilk pie should jiggle when moved, but shouldn’t look liquidy in the center. Let the pie cool for at least 45 minutes before serving, otherwise it will have too loose of a texture. Enjoy!