A tangy and creamy pie with a delightful lemon flavor, perfect for any occasion.
Preheat your oven to 450°F (230°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg yolks to the mixture and beat until well incorporated.
Add the yolks one at a time for a smoother mixture.
Mix in the flour, salt, lemon juice, and lemon rind until smooth.
Sift the flour beforehand to avoid lumps.
Stir in the buttermilk until fully combined.
Use chilled buttermilk for a fresher taste.
In a separate bowl, beat the egg whites until stiff peaks form.
Ensure the bowl is clean and dry for best results.
Gently fold the beaten egg whites into the batter.
Fold gently to maintain the airiness of the mixture.
Pour the filling into the pre-baked pie crust.
Ensure the crust is evenly filled for consistent baking.
Bake the pie at 450°F (230°C) for 10 minutes.
Keep an eye on the crust to prevent over-browning.
Reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes.
Check the pie halfway through to ensure even baking.
Let the pie cool completely before serving.
Cooling allows the filling to set properly.
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