Buttermilk Pie From Quebec
| As far as I know, this buttermilk pie recipe is from Quebec. Prep:25 minutes Cook:25 minutes Servings:6 slices | Lor |
- 1 baked pie shell
- 1 cup buttermilk
- 1 cup sugar
- 3-1/2 Tablespoons cornstarch
- 1/2 cup cold buttermilk
- 2 egg yolks, beaten
- a pinch of salt
- 1/2 - 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 1-1/2 Tablespoons butter, room temperature
- 2 egg whites, stiffly beaten
- 1/4 cup sugar, you can use granulated sugar but I prefer to use brown
- Note: I like to add a tablespoon or two of extra sugar.
Directions:
- Bring 1 cup buttermilk to a boil.
- Mix together the sugar, cornstarch and 1/2 cup buttermilk.
- Add to the boiling buttermilk and cook while stirring, until it is a smooth and cream consistency.
- Beat the egg yolks and add the salt, grated lemon rind and the lemon juice.
- Pour into the hot cream.
- Add the butter.
- Cook for 2 minutes, stirring vigorously.
- Cool and pour into a baked pie shell.
- Top with 2 egg whites, stiffly beaten with the 1/4 cup sugar.
- Bake in a 350°F oven for approximately 20-25 minutes.
- Note: From early Acadians.
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