1 Heat the oven to 350°F and arrange a rack at the lowest level. Combine the eggs, sugar and flour in a stand mixer on medium speed. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Turn the oven down to 350F. With a rolling pin, roll the dough into a circle about 12 inches in diameter . buttermilk magic custard cake | The Domestic Goddess Wannabe Divide mixture among 4 small (6-ounce) ramekins. Home » What We're Eating » Old-Fashioned Lemon Buttermilk Pie, Published: Jul 31, 2021 by Blair Lonergan. Salt + Spine is the leading podcast on stories behind cookbooks, featuring in-depth interviews with cookbook authors. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Place the dough-lined pie plate on a baking sheet. Bake at 400 degrees for 10 minutes. Bake at 350 degrees for about 35 to 40 minutes. Lemon Custard Buttermilk Pancakes Recipe and Photos ... Lemon-buttermilk tart recipe | Gourmet Traveller Meyer Lemon Blueberry Buttermilk Custard by Tyler Malek ... Lemon-Buttermilk Tart - Country Living Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Beat in egg yolks. Lemon Buttermilk Pie. Butter six 3/4-cup custard cups or ramekins. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Chess pie typically includes either vinegar or cornmeal in the filling, often both, while custard pie skips the buttermilk altogether and often opts for a dash of nutmeg. I used the zest and juice of 2 lemons, two whole eggs plus 2 yolks for richness, 1 cup of sugar, 1/4 teaspoon salt, 1/4 cup flour, 1 1/2 cups of buttermilk and 1/2 cup of heavy cream. Pour into crust. The top will look crisp and golden brown, but when you gently shake the pie it will still jiggle a little in the center. Your email address will not be published. *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Mom's Buttermilk Pie (Meringue and Custard) | An Inspired Cook Please try again. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling. A Meyer lemon is a hybrid of a lemon and a mandarin orange, offering a unique balance of citrus flavor. Rating: 4.46 stars. Pour into pan. Add butter and sugar to bowl of your stand mixer and beat together until light on medium speed for about 5-6 minutes. Directions. Use hashtag #theseasonedmom. For the crust: Cornmeal Crust for a 9-inch single-crust pie, partially prebaked. Find this Pin and more on Old fashion lemon buttermilk pie by Nancy Heidbreder. This light, creamy, and refreshing lemon pie is an easy made-from-scratch dessert that's perfect for just about any occasion. Crip the edges if desired. 1. Sprinkle in the flour and whisk just until incorporated. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoons . Buttermilk pie, true to its name, has a creamy dairy-based filling that's both sweet and tangy.Like chess pie, it has a buttery pastry crust and the filling is also made with sugar, butter, and eggs, but most buttermilk pie recipes also include fresh lemon juice and zest for extra brightness and a little vanilla extract. The pie is done when the filling is mostly set. Thaw in the refrigerator overnight. Think of this as the classic Southern pantry pie -- made with just a handful of basic ingredients that most home cooks always keep on hand. Adjust oven to 350 degrees F. 3) Bake pie at 350 degrees for 40-45 minutes until center is set. Custard Buttermilk Pie. Potassium 155mg. In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer. Face helped with almost all the pie and tart baking today. Instructions Checklist. buttermilk, vanilla, and lemon juice, beating until well. Then I thought about an old-fashioned dessert called a blancmange. Line your pie plate with the pie crust. In a bowl, combine the (very cold) buttermilk custard base, lemon zest and juice, and salt and whisk to get the lemon fully incorporated. 1 cup Sugar 3 tablespoons Flour 1/2 cup Butter 1 cup Buttermilk 3 Egg Yolks Juice of 1/2 Lemon Zest of 1/2 Lemon Unbaked Pie Crust for a 9 inch pie plate. Serve each slice with a dollop of whipped cream and fresh berries for a simple and delicious homemade treat! Prepare the custard: In the bowl of an electric. Heat oven to 300 degrees. For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Kardea Brown's Old-Fashioned Lemon Buttermilk Pie ... Preheat oven to 350°F. Preheat oven to 350 degrees. Per serving: 140 calories (percent of calories from fat, 10), 3 grams protein, 29 grams carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 49 milligrams cholesterol, 78 milligrams sodium. He experimented with several presentations - in teacups and wine goblets, as well as unmolded onto a plate after chilling. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Instructions. Pâte sablée can be difficult to work with if it warms up; if it is a warm day, consider rolling the pastry out between two sheets of baking paper, then chilling it briefly again before lining the tin. Garnish with whipped cream, fresh berries or mint, if desired. Add eggs one at a. time, beating until pale yellow and creamy. Buttermilk Pie Recipes | Allrecipes Start whisking the yolk mixture and continue to whisk constantly while slowly drizzling the hot cream into the yolks. Pour the mixture into an ice cream maker and turn on the machine. Mix until combined. Kardea Brown bakes up a classic Southern dessert that uses pantry staples to create a creamy and tangy custard filling. Bake at 400° for 10 minutes. Directions. The ingredients are vanilla extract, lemon juice, and about 1/2 lemon. Pour mixture into the prebaked pie shell. Submit a Recipe Correction. Add buttermilk, vanilla, and lemon juice, beating until well combined. Buttermilk-Lemon Chess Pie Recipe - Chowhound In a separate bowl, whisk together buttermilk, eggs, melted butter, lemon juice, lemon zest, and vanilla. 2 Whisk the sugar, flour, and salt in a large bowl to aerate and combine. Beyond berries tastes, a sour custard can bring you to greener pastures. Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. Whisk together the eggs, buttermilk, lemon juice, and vanilla in a medium measuring cup. 2. Lemon Buttermilk Custard Pie | Just A Pinch Recipes Cream the butter and beat in the sugar and lemon mixture. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Because the acidity of the lemon zest might curdle milk while it infuses, only cream is used in the infusion. You can serve it with or without a dollop of fresh whipped cream, and a cup of coffee or hot tea. It can be stored in the fridge for up to 3 months. Add the sugar mixture and immediately whisk vigorously until smooth. Beat the eggs whites, on medium speed with a whisk attachment until frothy, about . Add to sugar mixture; mix well. 8. Whether you're hosting a summer picnic, attending a church social, or looking for a Thanksgiving pie that doesn't include pecans or pumpkins, then you've come to the right place. 4. 1 cup buttermilk. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. This Southern classic calls for ingredients you may already have on hand! Lemon-Buttermilk Tart. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Set aside. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post. Bake until filling is set, 50 to 60 minutes. Upside-Down Peach Cornbread. Add the sugar, cornstarch, and cinnamon to a mixing bowl. Fill with pie weights (we use dried beans and rice) all the way to the top. Bake until the pie appears set at the edges but is still slightly jiggly in the center, 45 to 50 minutes. Buttermilk Recipes. mixer fitted with the paddle attachment, cream butter. This refined-looking dessert is easy as can be, with the right recipe! In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. It's down-home, country-style cooking! It’s okay if the parchment hangs over the rim. Chill the jam thoroughly before using. 2) Pour filling into cooled pre-baked pie crust. On a floured work surface, roll out the disc of chilled dough. Remove from heat, and cool completely (about 30 minutes). Add in the butter and cream until smooth. Sugar with a powdered texture.Table of . Bake until bottom is light golden and dry, 5 to 10 minutes. 4%. Nov 3, 2016 - Old Fashioned Lemon Buttermilk Pie: This custard pie is such an unassuming pie, but will be a hit at any party! Chef Scott Peacock prepared his version of a buttermilk custard recipe. combined. Whisk the wet ingredients into the dry until fully combined. Reduce heat to 325 degrees, bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Set the dough in the center and cover with two more sheets of plastic wrap. Add the eggs, 1 at a time, and then add the lemon juice and salt. No matter the season, no matter the occasion, a Southern buttermilk pie is always well received! Mar 13, 2016. © 2017–2021 The Seasoned Mom     About     Privacy. In a medium bowl, stir together the sugar and flour. Basically, it’s an egg custard without the egg; instead, it’s thickened with gelatin.”. Place the pie plate on a baking sheet, then pour the filling over the dough. Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining 1/4 cup of sugar, and the salt until well combined, then whisk in the cornstarch, then the lemon juice. Mix until combined. Reduce stand mixer to low speed and add in the buttermilk, lemon juice, vanilla extract and nutmeg until just combined. A Meyer lemon is a hybrid of a lemon and a mandarin orange, offering a unique balance of citrus flavor. Alternate spooning layers of the custard and dolloping blueberry jam over each spoonful in freezer-friendly containers. In a medium pot, heat the blueberry puree, lemon juice, and pectin over medium-high heat, stirring constantly, until it reaches a boil. Pour the mixture into you unbaked pie crust. Pre-heat the oven to 350 F. Line a 9-by-13 baking dish with parchment paper, allowing some paper to hang over the sides to form a cradle. It's not custard based, meaning you can get right to churning in no time flat. In a large bowl, mix together the flour, cornmeal, brown sugar, salt, and melted butter. In a large bowl, whisk the melted butter with the 1/3 cup of sugar and the egg yolks until smooth and light, about 1 minute. It's one of the simplest pie recipes ever, too, as you just add a quick custard filling to a prepared pie crust and bake for just under an hour! This is a quick overview of the ingredients that you'll need for an old fashioned buttermilk pie. 2,000 calories a day is used for general nutrition advice. Slowly whisk hot cream into egg yolk mixture. Next add flour, cornstarch and salt then buttermilk and mix until well combined. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. lemon juice, Dijon mustard, extra-virgin olive oil, cracked pepper and 24 more. Bake at 375° for 20 minutes. to make the lemon custard: Combine the lemon zest, milk, and 1/4 cup of the sugar in a medium saucepan and heat over medium-low heat until just hot. Pour into pie plate. Have some time cooking lemon-buttermilk tart at the weekend. Add the eggs and vanilla paste in increments and mix together until incorporated. Crush the graham crackers with a fork or in a food processor until they form . Buttermilk pie is an old-fashioned Southern dessert that has been loved for generations. Rhubarb and Orange Cupcakes. Churn just until the mixture has the texture of soft-serve (see pages 23 to 24 for timing ranges, depending on the machine). In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. 3. Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to str. Δdocument.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add the eggs, 1 at a time, and then add the lemon juice and salt. Bake 40-45 minutes at 350 . - I have recently gathered a talented team of contributors for ToriAvey.com. Preheat the oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper. Remove the weights and paper and pour in the filling. Step 1. Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. MAKE THE ICE CREAM: In a bowl, combine the (very cold) buttermilk custard base, lemon zest and juice, and salt and whisk to get the lemon fully incorporated. Pour the mixture into a 2 quart saucepan and cook . While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch and salt and blend on high for 30 seconds to a minute. Much like a chess pie, this dessert includes a buttery, flaky crust and a rich, tangy, lemon custard filling. Give it a mix. In a medium size mixing bowl, sift together the sugar, flour, salt and nutmeg using a whisk. Except better. If you opt not to, make sure your custard base is fully chilled before churning. Serve cold. I followed the recipe and it had a good flavor, but it did curdle. In a separate mixing bowl, whisk together the buttermilk, butter, eggs, lemon juice and vanilla. Mix well. Gently pour the custard into the prepared pie crust. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Pour the mixture into an ice cream maker and turn on the machine. Pour the mixture into a 2 quart saucepan and cook . Yummy Food. I look forward to sharing their fabulous food writing and delectable recipes with you. 13 Desserts. Preheat your oven to 400 degrees F. 2. Stir in flour in . Place the flour in a large bowl. In a large bowl, combine the egg yolks and the remaining 2 tablespoons sugar and whisk until the yolks are lighter in color, about 1 minute. I think it needs more lemon flavor though so I increased the lemon juice to 1/2 cup and used the zest from 2 lemons 1-1/2 in the filling and 1/2 on top after pouring on top the pie shell. Place the prebaked pie shell on a rimmed baking sheet. The tang of lemon and buttermilk sets the stage for dense, egg yolk-fortified ice cream and sweet blueberry jam that’s swirled in to keep the push-pull of flavors going. Add the lemon juice, lemon oil/extract, vanilla, and salt and whisk to combine. Serve each slice with a dollop of whipped cream and fresh berries for a simple and delicious homemade treat! It doesn't get more simple than a buttermilk pie. Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. Stir in the sugar and continue to cook over medium-high heat until the mixture comes back to a boil. Bake in the 350° F oven for about 45 minutes, or until mostly set – there will still be a little bit of jiggle in the center when you shake the pie. From there, everyday ingredients like sugar, eggs . Stir in the beaten egg, buttermilk and lemon extract. No spam guaranteed. To further refine it, he substituted fresh lemon juice and zest for lemon extract and added a splash of vanilla. Set aside. Step 3. Sweetened condensed milk replaces the higher amount of granulated sugar standard blueberry pie recipes have. Add the milk, buttermilk, eggs, and egg yolks and whisk well to combine. Jump to Recipe A Southern favorite, buttermilk custard pie is smooth, tangy and delicious. Allow the pie to cool to room temperature, then cover loosely with foil. Mix in lemon zest and 1 cup shredded. Apricot Buttermilk Custard Bars Recipe Directions. 1. Aging is a technique that allows the custard base to cool completely prior to churning. Mix well. The lemon flavor was perfect, it was like what a lemon sherbet ice cream would taste like. Preheat oven to 400°F. In a large mixing bowl beat together the buttermilk, eggs, melted butter, lemon juice, lemon peel and vanilla. Remove from the oven and let cool for 5 minutes. Sprinkle with nutmeg. I reduced the buttermilk to 3/4 cup and added a 1/4 tsp. Much like a chess pie, this dessert includes a buttery, flaky crust and a rich, tangy, lemon custard filling. Add to the dry ingredients, mix well. Place two overlapping lengths of plastic wrap on the work surface. Remove from oven and chill until ready to serve. This recipe for Meyer Lemon-Buttermilk Ice Cream marries the chill of ice cream with summer citrus. Roasted Rhubarb Financier. A sprig of mint, fresh berries, or a dusting of powdered sugar are also nice touches. In a large bowl, beat together egg yolks and sugar at medium-high speed until doubled in volume. Once the pie is completely cool, slice and serve it chilled or at room temperature. 7. “I was drawn to this recipe even though I knew the buttermilk would be tricky [it curdles when heated]. Make a well in the center of the flour mixture. Lemon Vanilla Buttermilk Pie - Classic Dessert with Tart Lemon Custard, Sweet Vanilla and Tangy Buttermilk. All rights reserved. 1 teaspoon lemon juice. If you make the buttermilk custard, you will need somewhere to put it. Easy to make with just a few ingredients! Serve cold. In contrast, buttermilk pie gets its signature tangy flavor from buttermilk, a splash of lemon juice, and a hint of vanilla. For a shortcut, feel free to use an unbaked store-bought pie crust! I probably used about 1 & 1/3 cup. Reprinted from Salt & Straw Ice Cream Cookbook. Stir in the beaten egg, buttermilk and lemon extract. To make the crust. You do not need to bake the crust before adding the filling. Your California Privacy Rights / Privacy Policy. Step 1. Delicious Desserts. Preheat the oven to 350°F. In a stainless-steel mixing bowl, whisk together the egg yolks and sugar until the . Whisk together egg yolks and next 2 ingredients in a medium saucepan. Dessert Recipes. Reduce mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg, and the salt. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Buttermilk pie is an old-fashioned Southern dessert that has been loved for generations. buttermilk pie, easy, lemon buttermilk pie, old fashioned, southern buttermilk pie, (1 stick) cold salted butter, cut into ½-inch cubes, (1 stick) salted butter, melted and slightly cooled, Optional garnish: whipped cream, fresh berries, fresh mint. the whole fat buttermilk can be made by stirring together 2 cups of whole milk and 2 tbsp of lemon juice (or white vinegar), and allowing it to sit for 15 minutes prior to use. Allow the pie to cool completely, then wrap tightly and freeze for up to 1 month. Nov 14, 2015. The top is crisp and crackly, while the lemon custard is smooth and tangy. Few drops lemon extract. Let stand 5 minutes. Serve warm or cold. Sign up for my exclusive emails and get this free guide! Bake 50-60 minutes or until the custard is . For substitution, use 1/2 cup buttermilk. The buttermilk pie will continue to firm up and set as it cools. Step 7. Scrape seeds from the vanilla bean into a food processor. Pour mixture into shell. In a medium bowl, stir together the sugar and flour. This bright and delicious Homemade Lemon Honey Ice Cream is made with lemon infused honey, limoncello, lemon zest and juice, heavy cream, and buttermilk. I didn't have buttermilk so I used regular milk that I let sit out for 30 minutes with a tablespoon of lemon. Mix until well blended and the mixture is a light yellow. Buttermilk pie is an old-fashioned Southern dessert that has been loved for generations. Allow the pie to cool completely before slicing (it will continue to set as it cools). 1 Heat the oven to 350°F and arrange a rack at the lowest level. Simply pour and bake! The lemon syrup should contain 1/4 cup lemon juice, about one lemon. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour). In another bowl, whisk the eggs until fluffy. Sprinkle with remaining coconut. Beat in melted butter, then sift in the flour and salt and mix until well-combined. Mix in lemon zest and 1 cup shredded coconut. Buttermilk pie has a single buttery, flaky crust and a rich, creamy custard filling. Now let me tell you about buttermilk pie and where it came from. It's best when prepped the day before so that it has plenty of time to set-up and cool. Learn how your comment data is processed. Whisk together eggs, buttermilk, sweetened condensed milk, lemon juice, and a few tablespoons of flour for a quick custard filling. How to make this old fashioned buttermilk pie recipe. Success! Place the pie crust on a baking sheet. Pinch of salt. Immediately remove the pot from the heat and let the jam cool to room temperature. It gets its lightly tangy flavor from the lemon juice, zest, and buttermilk. Time-Tested Family Recipe. Maple Buttermilk Custard Pie Makes one 9-inch pie Serves 8 to 10 From The Four & Twenty Blackbirds Pie Book. Whisk to combine. Recipe courtesy of Susan Wallace Galante. Do not knead. Nutrition Preheat oven to 325°F (160°C). Pinch salt. While the all-butter homemade crust is flakier and has a richer flavor, the store-bought version is also a perfectly suitable option. Place the dough-lined pie plate on a baking sheet. Add. The tang of buttermilk and acidity of lemon juice balances the sweetness perfectly. If you can’t get Meyer lemons, this is still super yummy with regular ones. It can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. 6. This decadent yet simple breakfast features pillowy pancakes that are topped with a silky lemon custard that's light, tart, sweet, and so delicious. Position a rack in the center of the oven and preheat the oven to 325°F. Previous Episode. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. Remove the pot from the heat. Carefully pour into warm tart crust to within 1/4-inch of the top. I didn't use the full amount of sugar. I also used an extra tablespoon of baking mix to make certain it was nice and solid. 0%. You can add any flavors you want. There was an error submitting your subscription. Instructions. This was a wonderful, custard pie. Southern buttermilk pie is a slight cross between a custard and a lemon pie with sweet hints of tang and lots of creamy goodness. Melt the butter along with the sugar and flour. In our L.A. kitchen, a glut of citrus inspired us to devise an ice cream that’s both super bright and super rich. Oh California, paradise of produce, land of the Meyer lemon, a smooth-skinned fruit with a milder acidity and more complex flavor than the everyday lemon. Scald (bring to just below the boil) the cream, milk and lemon zest. Lemon Buttermilk Pie 1.5 c sugar 3 eggs (4 if they're small) 2 Tbl all purpose flour ¼ c melted butter ¾ c buttermilk 1 lemon, zest and strained juice pinch of salt 1 uncooked pie crust Preheat the oven to 350 ° F. Combine the eggs, sugar, and flour in the bowl of a mixer. 1/2 cup buttermilk. You've likely heard of, and eaten chess pie and for comparison purposes this lemon buttermilk pie has a more custard-like texture when compared to the texture of lemon chess pie. Pour into pie shell and sprinkle with nutmeg. I like the box of Pillsbury refrigerated crust in a pinch (save the extra pie crust in that box and freeze it for a later recipe). Instead, the crust bakes right along with the filling in the oven. It will keep for up to 3 months. The refrigerator keeps it firm and fresh for 3-4 days. Your email address will not be published. Chef John's Buttermilk Pie. I took a stab at an initial recipe, using Heidi Swanson's maple buttermilk pie, and Cook's custard pie, as rough guides. It's a simple pie you can make in no time! To avoid heating the buttermilk, he used cream to dissolve the sugar and gelatin, and then added buttermilk and creme fraiche. Remove from heat, and stir in vanilla. Remove from oven and chill until ready to serve. ‍#TalkCookbooks, Rodney Scott brings legendary whole-hog BBQ to the backyard with debut cookbook, Grated zest (use a Microplane) and juice of 1. You can also freeze the disc of pie dough for up to 3 months. Combine the sugar and flour in a large bowl. This simple pie comes together very easily -- the key is just planning ahead and patience! Whisk in lemon zest, lemon juice, and . © 2021 www.southernkitchen.com. Ingredients: 9 (eggs .. juice .. milk .. rind .. vanilla .) Mar 5, 2016. Arrange ramekins in a roasting pan. Cook over low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats the back of a spoon. This recipe uses my favorite all-butter pie crust, but you can use any pie crust recipe that you prefer. Mix the butter and sugar in a stand mixer fitted with a whisk attachent on medium-high speed until combined, about 2 to 3 minutes. Fried Pickles Yummly. The pie will keep on the counter at room temperature for 1-2 days, but it's best if stored in the refrigerator. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. In the bowl of an electric stand mixer beat eggs and sugar until light yellow in color, the mixture will be slightly thick. Preheat your oven to 375 degrees. I'm going to add in 1 and 1/4 cup of buttermilk, 1 stick of melted unsalted butter, a 1/4 cup of lemon juice. Bake until the edges are golden brown. This classic southern pie is easy to make and uses pantry staple ingredients. Add a dollop of whipped cream on top to perfectly cut the sweetness of the pie. When the butter has melted remove from heat and let cool slightly. Bake 30 to 45 minutes until well set. Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease. Churn just until the mixture has the texture of soft-serve (see pages 23 to 24 for timing ranges, depending on the machine).

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