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Lemon Buttermilk Pie


Shortbread Crust

190g plain flour
40g sugar
1/4 tsp salt
1 tbsp lemon zest
110g unsalted butter, at room temperature

Lemon Buttermilk Filling

4 large eggs
170g sugar
120ml Clóna Buttermilk
120ml lemon juice, freshly squeezed
1 tbsp lemon zest

1. Preheat oven to 180C / 160C fan / Gas Mark 4 Start by making your shortbread pie crust. This crust is super easy to make, and delicious as well.

2. In a large bowl, whisk together the flour, sugar, salt and lemon zest.

3. Cut the butter into chunks and add into the flour mixture.

4. Combine with an electric mixer at low speed until it resembles coarse, sandy crumbs.

5. In a 9inch pie dish, press the mixture down with the back of a spoon into an even layer.

6. Bake for 16-19 minutes, until the crust is just lightly browned around the edges.

7. While the crust is baking, make the filling. Combine all the filling ingredients in a large bowl and whisk together until fully combined.

8. Once crust is lightly browned, remove from oven and pour the filling mixture in the pie dish.

9. Return to oven and bake for approx. 20 minutes, or until filling is set. A good indicator that it is set will be that the pie filling centre will no longer wobble when gently shaken.

10. Let pie cool completely before slicing. Pie can be served at room temperature or chilled.
To serve, lightly dust with icing sugar. Enjoy. :)


Recipe by Annette Minnock - winner of the Clóna Buttermilk Challenge Competition January 2015.