I like this recipe a lot. It’s easy to follow and very tasty. However the cooking time is wildly off. 35-45 minutes is not nearly enough at least for my oven. It’s 60-75 minutes over here.
I also don’t think it’s super lemony, it could taste more like buttermilk but it’s definitely not a lemon pie.
Ingredients:
- 1½ cups sugar
- 3 Tablespoons flour
- Three eggs
- 1 cup buttermilk
- ½ cup buttermilk melted
- 1 Tablespoon lemon zest loosely placed in the spoon
- 3 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 prepared pastry crust
Instructions:
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Preheat oven to 350 degrees F.
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In a bowl, combine your sugar and flour. Set aside.
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In a separate bowl, combine your eggs, buttermilk, butter, lemon zest, and lemon juice.
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Pour your wet ingredients into your flour and sugar bowl. Stir until just combined.
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Pour into pie shell.
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Cover the edge of your crust with foil to prevent burning.
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Bake pie at 350 for 25 minutes. Remove foil and bake for another 20 minutes—Bake for a total of 45 minutes or until almost set. Don’t over-bake.
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Let cool for one hour before serving.
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Garnish with whipped cream and fresh berries.
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