| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
12797 |
1 |
Servings |
INGREDIENTS
| 1 |
|
9 inch pie shell, prebaked |
| 1/4 |
lb |
Butter, softened |
| 1 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 2 |
|
Lemon zest, grated |
| 1/3 |
c |
Lemon juice |
| 1/3 |
c |
Buttermilk |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Cornmeal |
INSTRUCTIONS
Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs
one by one. Blend in the lemon juice, zest, buttermilk, vanilla and
cornmeal so you have a light mixture. Pour filling into pie shell and bake
for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or
more until center is almost completely set.
TIP: LEMON PEPPER
This is a great tip to lower your salt intake. Just peel the zest from a
lemon, avoiding the white pith which is bitter. Bake at a low temperature,
like 300 for about 20-35 minutes, until peel is dry (temperature depends on
how big a batch). Coarsely chop, and blend in a spice grinder with 15 black
peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion
powder. Pulse to combine.
LEMON BUTTER
Soft butter. Juice lemons, add shallots and parsley. Season with salt and
white pepper. Mix well and form into logs for serving and freezing.
Copyright, 1997,TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PICK OF THE DAY SHOW #PD7726 1/27/97
Posted to MC-Recipe Digest V1 #393 by "Chuck and Dorothy Tapping"
<ctapping@USIT.NET> on Jan 28, 1997.
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