• 1/2 cup (125 ml) butter
• 1-1/3 cups (325 ml) sugar
• 3 eggs, seperated
• 3 tbs (45 ml) flour
• 1-1/2 cups (350 ml) buttermilk
• 1 tbs (15 ml) lemon juice
• 1/2 tsp (2 ml) nutmeg
• pinch of salt
• 1 8 inch unbaked pie shell

• Preheat oven to 325 degrees (175 C.).
• Cream butter and sugar.
• Add egg yolks, one at a time.
• Beat in flour and buttermilk.
• Add lemon juice, nutmeg and salt.
• Beat egg whites until stiff.
• Fold into the filling.
• Pour filling into a partially baked 8 inch pie shell.
• Bake until custard is set and slightly brown.
• To partially bake the crust, first chill the crust in the refrigerator for 30 minutes.
• Remove and line with foil
• Place 1 lb (.5 kg) beans or rice in pie crust and bake for 10 minutes.
• Remove foil and beans and bake 5 minutes more or until dough no longer seems raw, but has a light crust.
• Now pour in the filling.

Chuck seanice351@cs.com