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RECIPE
14 INGREDIENTS18 STEPS2HR 30MIN

Buttermilk Lemon Chess Pie

5.0
3 Ratings

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Lemon buttermilk chess pie is all about bringing the south to you. And with hope in my heart, bringing warm weather as well.
2HR 30MIN
Total Time

Fork vs Spoon

I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3/4 cup
1 1/2 cups
1 tsp
1 cup
Cold  Buttermilk
1 Tbsp
Lemons , zested
1/2 cup
Brown Sugar
1 1/2 Tbsp
Cornmeal
1/2 cup
Lemons , juiced, freshly squeezed
3 Tbsp
Orange Juice , freshly squeezed

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Nutrition Per Serving

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CALORIES
490
FAT
24.7 g
PROTEIN
8.1 g
CARBS
61.4 g

Cooking Instructions

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Step 1
Cut very cold Butter (8 tablespoon) into small chunks or shred using a cheese grater. Place butter in freezer for about 10 minutes.
Step 2
While butter is chilling, combine All-Purpose Flour (1 1/2 cup), Granulated Sugar (2 teaspoon) and Salt (1/2 teaspoon) in a large mixing bowl.
Step 3
Toss butter in flour mixture and begin to break down the butter using a pastry blender or your fingers. Work until butter is pea-sized. Return mixture to freezer for an additional 10 minutes - keeping the butter cold is key.
Step 4
Remove from freezer and form a well in the center of the mixture and pour in Buttermilk (1/3 cup) all at once. With your hand or a fork, stir the flour into the buttermilk well.
Step 5
A dough ball will begin to form, but the dough will be rather shaggy - if it remains rather dry, add an additional tablespoon of buttermilk.
Step 6
Turn dough out onto a lightly floured surface and shape dough into a disk and wrap with plastic wrap and place in fridge for an hour to chill out. This will give time for the butter to get cold again and the flour to get moist.
Step 7
After one hour, remove dough from fridge and on a lightly floured surface roll dough out into a 12 inch wide circle. Transfer pie dough to a 9 inch pie dish and without stretching dough, tuck the pie dough into the dish.
Step 8
There will be excess dough hanging over edges. If needed, trim off anything beyond ½ inch or so. Crimp edges with thumb and pointer fingers. Place pie in the freezer for about 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Step 9
Remove from freezer and with a large piece of tinfoil (about 2 pie lengths) - line pie crust with tinfoil, tucking it along the bottom and edges. Fill tinfoil lined pie crust wtih dried beans.
Step 10
Place in preheated oven and bake for 15 minutes
Step 11
Remove from oven and carefully remove tinfoil and dried beans. Set aside and reuse for future pies. Reduce oven temperature to 375 degrees F (190 degrees C).
Step 12
Prick the bottom of the crust with the tines of a fork 8 to 10 times. Return to oven and continue to bake for an additional 8 to 10 minutes until slightly golden brown.
Step 13
Remove from oven and let cool completely on a wire rack. Prepare filling. Preheat oven to 350 degrees F (180 degrees C). Melt the Butter (5 tablespoon) and allow to cool.
Step 14
In a large mixing bowl, combine Lemon (1 tablespoon), Granulated Sugar (1 cup), and Brown Sugar (1/2 cup). Rub zest into sugar using your fingers. Add Cornmeal (1 1/2 tablespoon), All-Purpose Flour (1 tablespoon) and Salt (1/2 teaspoon). Stir to combine.
Step 15
Stir in melted butter. Add Large Egg (5) one at a time, mixing well between each addition. When all the eggs are added, stir filling briskly until thickened and light in color.
Step 16
Stir in Buttermilk (2/3 cup), Orange Juice (3 tablespoon), Lemon (7 tablespoon) and Vanilla Extract (1/2 teaspoon).
Step 17
Strain mixture into partially pre baked pie crust and place in preheated oven. Bake until edges are puffed up and set and the center jiggles just a tad when it is nudged. The top will be golden brown. About 40-50 minutes. Don't over bake.
Step 18
Remove from oven and let cool completely on wire rack for 3-4 hours before slicing and serving. Store in the refrigerator for up to 2 to 3 days.

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Nutrition Per Serving
Calories
490
% Daily Value*
Fat
24.7 g
32%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
187.6 mg
63%
Carbohydrates
61.4 g
22%
Fiber
1.1 g
4%
Sugars
42.2 g
--
Protein
8.1 g
16%
Sodium
389.1 mg
17%
Vitamin D
0.4 µg
2%
Calcium
63.3 mg
5%
Iron
1.7 mg
9%
Potassium
105.9 mg
2%
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