The Recipe
by volume by weight
9 tablespoons soft butter 126 grams soft butter
1½ cups sugar 297 grams sugar
3 large egg yolks 54 grams egg yolk
4 tablespoons all purpose flour 30 grams all purpose flour
4 teaspoons lemon juice 17 grams lemon juice
1 teaspoon nutmeg 4 grams nutmeg
1 teaspoon salt 4 grams salt
1½ cups buttermilk 360 grams buttermilk
3 large egg whites 150 grams egg whites
9″ fully baked pie shell
Directions
Heat the oven to 350F. Mix the butter and sugar together until combined. Add the egg yolk and mix until incorporated. Add the flour, lemon juice, nutmeg, and salt and mix just to combine. Add the buttermilk in a steady stream and whisk to fully homogenize the mixture. Whip the egg whites to soft peaks and fold into the buttermilk mixture. Pour the filling into a fully baked pie shell and bake for 45 minutes until the middle of the pie is just set.
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