Ingredients

The following ingredients have 4 Servings
  • 2 cups granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp white cornmeal
  • 4 large eggs
  • 1/4 cup melted butter (cooled)
  • 1/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • zest of one lemon
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 deep dish pie crust ((or one regular crust plus 2 half cup ramekins sprayed with nonstick))

Instruction

  • Preheat oven to 350F.
  • Place pie crust into a pie plate and crimp edges; line with a small sheet of parchment or other oven-proof paper and weigh with pie weights or dried beans.
  • Par-bake the crust for fifteen minutes, then allow to cool and remove inserted paper and weights.
  • Whisk together the sugar, flour, salt and corn meal in a bowl.
  • Stir together the melted butter with cold buttermilk to make sure it has cooled in a small cup.
  • Separately, whisk the eggs, then stir in the butter and milk mixture, plus the lemon juice, vanilla and lemon.
  • Gradually stir in the flour mix, whisking to make sure it has a smooth consistency.
  • Ladle the filling into the pie crust, filling it to the fluting. Do not overfill. If you have extra, place that into a buttered or sprayed ramekin to bake separately.
  • Place all in the oven and bake for forty minutes.
  • If you used ramekins, remove those now.
  • Cover the pie with foil or other tenting to prevent excessive browning and bake ten minutes more.
  • Cool all completely. Serve topped with some whipped cream or vanilla ice cream if you like.