Buttermilk Lemon Pie

• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups buttermilk
• 4 large eggs
• 1/4 cup butter, melted
• 1/3 cup lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

1. Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt.
2. In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
3. Bake at 400u0b0 for 10 minutes. Reduce temperature to 325u0b0; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

pastry, sugar, allpurpose, salt, buttermilk, eggs, butter, lemon juice, lemon zest, vanilla, ground nutmeg

Taken from www.tasteofhome.com/recipes/buttermilk-lemon-pie/ (may not work)