Welcome to the realm of citrus delight! If you’re yearning for a zesty and indulgent treat to brighten up your day, you’re in for a treat with this Lemon Buttermilk Pie recipe. This delightful fusion of creamy buttermilk, tangy lemon zest, and sweet vanilla is sure to tantalize your taste buds and leave you craving for more. Not only is this dessert bursting with flavor, but it’s also remarkably easy to prepare, making it a perfect choice for both novice and seasoned bakers alike. So, grab your apron and let’s dive into the world of lemony goodness!
Ingredients:
- ½ cup unsalted butter
- 1 cup flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tbsp. lemon zest, approximately 2 lemons
- 1 (22 oz) can of lemon pie filling
- ½ cup of lemon curd
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, melt the butter in the microwave.
- Pour the melted butter into a 9×9 baking dish, ensuring even distribution.
- In a large bowl, combine flour, sugar, buttermilk, vanilla extract, and lemon zest. Whisk until smooth and well combined.
- Pour the buttermilk batter evenly into the buttered baking dish, spreading it lightly and evenly.
- In a separate small bowl, mix together lemon pie filling and lemon curd until well combined.
- Carefully pour the lemon mixture over the buttermilk batter in the baking dish, without stirring.
- Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and allow to cool slightly before serving.
- Garnish with powdered sugar or a dollop of ice cream if desired.
FAQs (Frequently Asked Questions):
- Can I use salted butter instead of unsalted butter?
- Yes, you can use salted butter, but adjust the amount of additional salt in the recipe accordingly to avoid over-seasoning.
- Can I substitute regular milk for buttermilk?
- While you can use regular milk, buttermilk adds a unique tanginess and richness to the flavor of the pie. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
- Can I make this pie ahead of time?
- Yes, you can prepare the pie ahead of time and store it in the refrigerator. Simply reheat it in the oven before serving for the best taste and texture.
- How should I store leftovers?
- Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.
- Can I freeze this pie?
- Yes, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating.
- What should I do if my pie is browning too quickly?
- If the top of your pie is browning too quickly during baking, you can cover it loosely with aluminum foil to prevent further browning while the center finishes cooking.
- Can I use fresh lemon juice instead of lemon zest?
- While fresh lemon juice can be used for a hint of citrus flavor, lemon zest adds more intense lemony aroma and flavor to the pie. It’s recommended not to substitute one for the other entirely.
- Is there a gluten-free alternative for the flour?
- Yes, you can use a gluten-free flour blend as a substitute for regular flour to make this recipe gluten-free. However, keep in mind that the texture and consistency of the pie may vary slightly.
Tips:
- For best results, use freshly grated lemon zest rather than pre-packaged zest for optimal flavor.
- Ensure all ingredients are at room temperature before beginning to ensure even mixing and baking.
- Avoid overmixing the batter to prevent a tough or dense texture in the finished pie.
- For added freshness, serve slices of this pie with a side of whipped cream or a scoop of vanilla ice cream.
With these easy-to-follow instructions, FAQs, and helpful tips, you’re well-equipped to create a delectable Lemon Buttermilk Pie that’s bound to impress your taste testers. Enjoy every tangy, creamy bite of this delightful dessert!
