Buttermilk Custard Pie
From Knudsen’s Cooking for Compliments
one unbaked 9″ pastry crust
1/3 c real butter at room temperature
1 cup sugar
3 eggs, separated
3 T flour
1/4 tsp salt
1 tsp lemon juice
1/2 tsp grated lemon peel
1 1/2 c buttermilk
- Preheat oven to 450 F
- In a large bowl, cream butter and sugar until light. Beat in egg yolks.
- Add flour, salt, lemon juice and peel; beat until well blended. Blend in buttermilk.
- Beat egg whites until stiff not dry in another bowl. Fold into liquid ingredients.
- Pour filling into unbaked crust and bake 10 minutes. Reduce oven temperature to 350 F and bake 40 minutes longer. Cool.