1 1/2 cups granulated sugar 1 tablespoon flour 1 tablespoon grated lemon zest 4 large eggs 1 cup buttermilk 1 stick butter, melted 1 unbaked 10-inch basic pie crust shell
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.
Unbaked Cornmeal Pie Shell 3 eggs, separated 1 cup sugar 1 tbls. butter 1/4 cup flour 2 cup buttermilk l/4 tsp. grated lemon peel 2 tbls. lemon juice Meringue (3 egg whites)
Beat yolks, adding sugar gradually. Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks. Pour into 9" Cornmeal Pie Shell. Bake in hot oven (425'F.) 10 minutes; reduce temperature to 350'F. and bake 20 to 25 minutes. Cool. Pile meringue lightly over cooled filling. Bake in moderate oven (350'F.) 12 to 15 minutes.
CORNMEAL PIE SHELL: Sift together 1 cup sifted flour and 1/2 tsp. salt; stir in 1/2 cup cornmeal. Cut in 1/2 cup shortening until mixture resembles fine crumbs. Stir in 1/2 cup grated Cheddar cheese; sprinkle 1/4 cup water over mixture gradually, mixing lightly with fork. Shape into ball; flatten on lightly floured surface. Roll to about 1/8" thickness. Line 9" pie pan; trim and flute edge. Fill and bake as directed.
3 tbsp. unsalted butter 1 1/4 c. sugar 3 eggs 1 tbsp. Flour 1/2 c. buttermilk 1 tsp. vanilla extract 1 (9") pie shell, unbaked
Preheat oven to 300 degrees. In mixing bowl, cream butter and sugar. Stir in eggs, flour, buttermilk and vanilla. Pour into pie shell. Bake until tip of a knife comes out clean when inserted in the center, about 45 minutes to 1 hour. Cool slightly before serving. Serves 8.
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