ngredients
1½ cups granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
½ cup unsalted butter, melted
1 tablespoon lemon zest (lightly packed)
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions
Preheat oven to 350°F (175°C).
Mix dry ingredients: In a medium bowl, whisk together the sugar and flour. Set aside.
Combine wet ingredients: In a separate bowl, beat the eggs, then stir in the buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract.
Blend filling: Gradually pour the wet mixture into the dry ingredients, stirring just until smooth (do not overmix).
Fill pie crust: Pour the filling into the unbaked pie crust.
Protect the crust: Loosely cover the edges of the crust with foil to prevent over-browning.
Bake: Place in the oven and bake for 25 minutes, then remove the foil and bake for an additional 20 minutes (45 minutes total), or until the center is almost set (it should jiggle slightly but not be liquid).
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