My 86 year old great auntie loves anything that is lemon flavored. It can be lemon breads, lemon cookies, lemon cake and of course…lemon pie! Today I thought I would share with all of you her favorite Lemon Buttermilk Pie recipe. She has been making this particular pie recipe for over 30+ years.
Lemon Buttermilk Pie Recipe
9″ unbaked pie crust (for a deep dish pie)
1 1/2 cups granulated sugar
1 stick of butter, softened
3 large eggs
1 cup buttermilk
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Preheat oven to 350 degrees. Place unbaked pie shell into a deep dish pie pan and bake in the oven for about 5 minutes (to brown the crust). Cool. Turn the oven down to 325 degrees. In a large mixing bowl combine together the granulated sugar and butter with an electric mixer until creamy and smooth. Add in the eggs, one at at ime, beating well after each egg addition. Add in the buttermilk, cornstarch, lemon juice and salt. Mix batter until well combined. Pour the lemon pie filling into the baked pie shell.
Place pie into a preheated 325 degree oven and bake for 50-55 minutes or until center of the pie is done. Remove and let cool on a wire rack. Once cool place wrap on the top and store it in the refrigerator until serving time.
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