4 down, 1 to go
Today marks the last day of the forth week of kids’ summer cooking classes. It’s been a great month and there is only one week left. This year I had the great opportunity to partner with Shamrock Farms. The provided me all the dairy I needed and in turn, I created several recipes featuring their products and was also able to give coupons out to my students. Certainly a winning situation for me, especially with the ever increasing food costs! One dessert we made used up quite a bit of the buttermilk Shamrock provided me. It always feels good to use up buttermilk, since its expiration date is usually shorter than other dairy products. This pie was a huge, a really huge, hit with the kids. Plus, it is super duper easy breezy!
1 1/2 cups granulated sugar
3 tablespoons flour
1 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell
Sweetened whipped cream
Fresh mint leaves
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, one at a time. Stir in the buttermilk and melted butter.
Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center almost, but not quite, sets; about 35 minutes. (Center will firm up as the pie cools.)
Remove from the oven and cool to room temperature. Slice the pie into wedges. Garnish with the whipped cream and mint.