Buttermilk Pie

• 6 T. unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, separated
• 3 T. flour
• 1 T. lemon juice, more to taste
• 1/4 tsp. salt
• 1 cup buttermilk, at room temperature
• 1 8-inch deep dish pie crust, blind baked until very lightly browned (450 degrees for 12 minutes)

1. Preheat oven to 350 degrees.
2. In an electric mixer fitted with whisk attachment, combine butter and sugar until well blended. Add egg yolks and mix well. Add flour, lemon juice, and salt. Add buttermilk in a thin stream until blended. Set aside.
3. In another bowl, beat egg whites until they form soft peaks. Pour about 1/4 cup buttermilk mixture into egg whites and fold gently by hand to combine. Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
4. Pour filling into baked pie shell. Bake until filling is lightly browned and barely moves when pie is jiggled: 45-50 minutes-keep an eye on it! If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown.
5. Cool on a rack and serve at room temperature. Top with whipping cream and berries. Refrigerate leftovers.

butter, sugar, eggs, flour, lemon juice, ubc, buttermilk, dish pie crust

Taken from www.epicurious.com/recipes/member/views/buttermilk-pie-51113321 (may not work)