Buttermilk Pie

buttermilk pie
Old-Fashioned Buttermilk Pie

BUTTERMILK PIE
Pastry for 9-ich pie shell
1 cup granulated sugar
1 tablespoon all-purpose flour
1 cup buttermilk
4 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional)

Preparation:
Preheat oven to 350 degrees F. Prepare pie pastry and pre-bake about 8-minutes until almost done.

In a large bowl, combine sugar, flour, and buttermilk. Add beaten eggs and vanilla; mix well with a whisk until you can no longer feel the graininess of the sugar as you mix. Pour into prepared pie crust. (Reserve coconut for finishing.)

Place a crust protector or foil ring around crust edges to prevent over-browning and bake at 350 degrees for about 55 minutes or until the top is lightly brown and the center is set.

Finishing (optional): about a minute or two before pie is done, sprinkle the top with finely chopped coconut, and change to broil, keeping a very close eye. This will only take a minute or so to brown the coconut.

Remove from oven and let cool before serving. Best served warm or room temperature.

Flourless Lemon Almond Cake

lemon cake with powdered sugar on top
Flourless Lemon Almond Cake

209 calories per serving: I got this from Simply Recipes. It’s a gluten-free, light and airy lemon cake made with almond flour, eggs and sugar.

FLOURLESS LEMON ALMOND CAKE

4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
2 T. lemon zest, packed
1/4 teaspoon ground cardamom
1/2 cup white sugar, divided 1/4 cup and 1/4 cup
1 1/2 cups finely ground almond flour
1 teaspoon baking powder
1 teaspoon cider vinegar
Pinch of salt
Powdered sugar for sprinkling

Preheat the oven to 350°F. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter.

(It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients.) In a large bowl, beat together the egg yolks, lemon zest, and 1/4 cup sugar until smooth. In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.

Then beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.

Fold the beaten egg whites into the almond mixture (which will be fairly thick). You won’t get much lift with the first third of the egg whites, but as you add more, you’ll be able to gently fold in the whites in such a way as to create a light batter.

Gently scoop the batter into pan and bake for 35 minutes. Remove from oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving. Yield: Serves 8.