Friday, April 1

Buttermilk Lemon Pie with Honey Meringue



Yesterday I talked about all butter pie crust using buttermilk instead of water in the dough. Today for those of you who are terrified of making pie crusts. I'm sharing my favorite press in dough. It's buttery, tender, and tastes every bit of good as a traditional crust. The only thing this crust is missing is the flaky layers. So while this recipe is not my favorite, it's the runner up, and perfect for those people with a irrational fear of making pie crust. (Kidding, it's not irrational, I too was once scared. )


This pie is probably the easiest from scratch pie you can make. The crust just gets pressed into the plate, then you whisk the custard ingredients together, dump it in the pie plate... bake. Top with meringue, then stuff your face.  It has the perfect amount of tang and tartness from the buttermilk and lemon, topped with light and fluffy honey meringue, it is a match made in heaven. 









Buttermilk Lemon Pie with Honey Meringue 

Ingredients: 
For the crust:

1 1/4 cups unbleached all purpose flour
1 tsp kosher salt
1 tbs granulated sugar
1/2 tsp baking powder
1/2 cup melted butter
2 tbs buttermilk
1/4 cup ice water

For the filling:
1/4 cup melted butter
1/4 cup flour
4 large eggs
1 1/2 cups granulated sugar
The zest and juice of one large lemon
1 cup buttermilk
1/4 tsp salt


For the meringue:
5 egg whites
1/2 cup honey
1/4 tsp salt

Directions:

Preheat oven to 350.

To prepare the crust, whisk flour, salt, sugar, baking powder together.

Using a pastry blender (or you fingers) mix in melted butter until you have a crumbly mixture.

Work in the buttermilk, and then add the water 1 tsp at a time until the dough comes together.

Press the dough into the bottom of a 8-9 inch pie plate.

To prepare the filling whisk flour and butter together until smooth. Add in each egg, one at a time. Once they are all combined, mix in the sugar, lemon zest, juice, buttermilk and salt.

Pour the filling into the crust and bake for about 45-50 minutes. Or until the crust has browned and the center of the pie just barely jiggles.

Chill the pie for about 2 hours in the refrigerator.

Prepare your meringue by heating the honey just to a low boil. Remove from heat and allow it to cool for about 15 minutes.

Whip egg whites and salt in an electric mixer on high until stiff peaks form.

Reduce speed to medium high, and slowly drizzle the warm honey until it is all incorporated.

Return mixer to high, and all it to whip until the meringue is stiff and glossy.

Spread meringue on top of the chilled pie, and toast the tips with a kitchen torch. Or place the pie under the broiler for a couple of seconds.

Slice and serve!

8 comments:

  1. You are killing it with these photos!!!

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  2. I have never used buttermilk in my pie crust and so I must! Beautiful pie. That shot, with the billowy meringue-- mouth watering!

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  3. Such a pretty pie! I love that honey meringue!

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  4. Almost like a chess pie?

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  5. Look at the mile-high pie! LOVE all that meringue on top of the silky lemon pie filling!
    I haven't made a pie crust using buttermilk. Now I'm intrigued

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