1 partially baked pie crust
1 large lemon
2 ounces unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 Tablespoon unbleached all-purpose flour
2 Tablespoons fine white stone-ground cornmeal
3/4 cup Cruze Dairy Farm buttermilk
Fresh Raspberry Sauce or lightly sweetened fresh seasonal fruit
Preheat oven to 350º F. In a small bowl, grate zest from the lemon, cut lemon in half and juice through a strainer. In a large mixing bowl, cream the butter and gradually add the sugar, creaming it until light and fluffy. Beat in the eggs one at a time and then the flour, cornmeal and small pinch of salt. Finally, stir in the buttermilk, lemon juice and zest.
Pour the custard into the prepared pie crust and bake in the center of the oven for 10 minutes. Reduce the heat to 325º F. Bake until the pie is set, about 45-55 minutes. Cool it on a wire rack and serve it at room temperature or slightly chilled with a drizzle of raspberry sauce.
Presented By: Savory and Sweet Truck
Date: April 1, 2014