John Myers
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Buttermilk and Lemon Pie
The perfect buttermilk and lemon pie recipe with a picture and simple step-by-step instructions.
For the filling
- 6 Pc. Protein
- 6 Pc. Egg yolk
- 1 pinch Salt
- 210 g Sugar
- 1 packet Vanilla sugar
- 1 teaspoon Baking powder
- 180 g Flour
- 0,5 juice Lemon
- 50 g Chopped almonds
- 600 g Cream
- 1 packet Vanilla sugar
- 100 g Sugar
- 500 ml Buttermilk
- 1 Juice and peel Lemon
- 10 leaf Gelatin
For decoration
- 200 ml Cream
- 1 packet Vanilla sugar
- 1 packet Cream stiffener
- Lemon wedges
- Line a 26 springform pan on the bottom with baking paper and set aside. Preheat the oven to 180 ° C – lower and upper heat. Wash the lemon for the filling, dry it and rub the peel, squeeze out the juice.
- Beat the egg whites with salt until stiff, pour in the sugar and vanilla sugar, then fold in the egg yolks. Sift the flour with baking powder and carefully fold in the lemon juice and almonds. Pour the dough into the prepared pan and smooth it out. Bake in the oven for approx. 35-40 minutes. Don’t forget your chopsticks !!! Remove the cake, let it cool down briefly and then place it on a wire rack.
- Soak gelatine in cold water.
- Whip the cream until stiff and put in a cool place. Mix the buttermilk, both types of sugar, lemon juice and grated lemon zest together. Squeeze out and dissolve the gelatine, stir with a little buttermilk mixture and then stir into the cream, let it sit briefly and then carefully fold in the cream.
- Cut the sponge cake twice, then place the base on a plate and place a cake ring around it. Put almost half of the cream on top and smooth it out. 2. Put the base on top and spread the cream again, leaving about 4-5 tablespoons of the cream. Put the last base on the cream and gently press down. Spread the rest of the cream on top and chill for 2 hours.
- Remove the cake ring. Whip the cream for the decoration until stiff. Pour a third of the cream into a piping bag and spread the rest of the cream all over the cake. Mark 14 pieces with a divider, sprinkle dots on them and decorate with lemon wedges (I quartered them).
- Since I still had some browned flaked almonds, I spread them on top.
- Here, too, I lost the step-by-step instructions because my camera stopped working.
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