Tuesday evening's dinner of Filipino chicken adobo had a sweet finisher: lemon buttermilk pie. With a homemade pastry crust and an extended baking time, each slice was a sweet balance of tart and tasty, punchy and creamy, a reason to savor each bite. I've got two or three recipes for this kind of pie, and my results seem to vary no matter which one I reach for. Still, I think we were well enough satisfied.
"Lemon Buttermilk Pie," from Cuisine at Home, Issue 44 (April 2004), p. 48-49.
"The Best Easy Pie Crust," by Sam Merritt of Sugar Spun Run. [Published 08 November 2021 / Updated 14 November 2023]
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