We still had lots of buttermilk, so I went for light and refreshing with this lemon buttermilk pie. Delicious on its own and after buttermilk brined and fried chicken!
1 cup buttermilk
1 tablespoon lemon juice
1 tablespoon grated lemon zest
2 cups sugar
1 tablespoon flour
pinch of salt
2 egg yolks
1 tablespoon vanilla extract
1 (9-inch) unbaked pie shell or 9 tartlet shells
2 cups fresh Louisiana strawberries, sliced and sprinkled with 1/4 sugar
Preheat oven to 350°F.
In a large mixing bowl, combine sugar, flour and salt. Blend well. Add eggs and egg yolks to cream into sugar mixture. Once blended, add buttermilk, vanilla, lemon juice and zest. Mix well to incorporate and dissolve sugar.
Pour into pie shell and place on a cookie sheet. Bake 50 minutes or until pie is lightly browned. Remove and cool a minimum of 30 minutes prior to serving. Top each slice with a generous portion of sugared strawberries.