In the early 1990's, Paradise Cafe in Lawrence, Kansas was one of those places. My friend David was a waiter at Paradise — and a big part of the reason I went. But nearly half the reason I made the short walk to the cafe was its lemon buttermilk pie. Available most days, but not always. Some mornings, my breakfast was simply tea and a slice of that pie.
These days, if I were to muck about with flavors, I would consider adding cardamom or a tot of rum, but the simplicity of the pie still resonates with me after all these years and I made it as I always do.
The original recipe called for making two pies at once, so — unless I plan to give one away — I scale it back for one. Here's my slightly tweaked recipe:
Lemon Buttermilk PieI like it at room temperature, maybe slightly warm. Whipped cream if you like, but that would be overkill for me.
1.5 c sugar
3 eggs (4 if they're small)
2 Tbl all purpose flour
¼ c melted butter
¾ c buttermilk
1 lemon, zest and strained juice
pinch of salt
1 uncooked pie crust
Preheat the oven to 350°F. Combine the eggs, sugar, and flour in the bowl of a mixer. Mix until well blended and the mixture is a light yellow. Beat in the melted butter, buttermilk, lemon, and a pinch — just a knifepoint — of salt. Pour into the prepared pie crust and bake for 30-40 minutes until the center is just set. Set on a rack. It will thicken on cooling.
Goes well with: