Lemon Buttermilk Pie

Pie Crust
1 1/4 C All Purpose Flour
1 tbs White Sugar
1/2 tsp Salt
1/2 C Butter (cold)
1/4 C Buttermilk

1️. Mix all dry ingredients together in a bowl
2️. Cut the cold butter into the dry ingredients until the butter is left in pea size, add the buttermilk in and use your hands to gather and mix all the dry ingredients together by pushing the wet into the dry and forming it into a ball
3️. Once it's all together, roll and flatten it into a square and put it into the fridge for 3 hours
*You can do this the night before to save time!
4️. Roll it out into a circle shape, this will make a 9'' pie. Lay it into the pie pan, press down on the edges and fold in the extra dough over the lip, then use a fork to press down on the edges on the rim, also use the fork to dock the bottom of the crust. Freeze for 15 mins.

5. Blind bake at 325F for 20mins, take off the beans and bake on it's own for another 15 mins. **Blind bake is baking without a filling, ie. lay a parchment on top and weight it down with uncooked beans or rice to keep the crust shape when baking**

Pie Filling
6 Egg Yolks
3 Eggs
1 1/4 C Buttermilk
1 1/4 C White Sugar
1 Lemon Zest
1/3 C Lemon Juice (I used about 2 lemons)
1/4 tsp salt
2 tbs Butter (melted)
2 tbs All Purpose Flour

1️. In a bowl, zest the lemon and mix it together with sugar and salt
2️. Whisk the yolks and eggs into the sugar mix, whisk until smooth
3️. Juice the lemon(s) through a sifter to strain out the seeds, pour into the egg mix with buttermilk
4️. Pour half of the mix into a blender (you can use a hand mixer) and blend on low speed and add 1 tbs of the flour. Blend just enough to mix everything together. Repeat with the second half of the mix and the rest of the flour. This will make the filling smooth, but also don't over blend, it will give it too much air.
5️. (This is when my pie crust just finished baking on it's own) Pour the filling into the pie crust, just enough that it fills up to the pie rim. Bake at 325F for 45-50mins, when it's done the center will still have a slight jiggle. I recommend checking on it when it hits 40mins, so you can tell the difference and be confident to pull it out by the time its done at 50 minutes. **Let the pie rest for 1 hour before taking it out of it's pan**

Options for topping!
1️. If you want to use up your egg whites to make a meringue, use 3 egg whites and 90g of white sugar, cook in a small sauce pan until all the sugar dissolved and whip it up with a whisk attachment right away. It should triple in volume with a glossy look and is now ready to pipe onto the pie. Use a torch to finish it off! If you don't have a torch or a pipping bag, spread the meringue onto the pie and put it back into the oven for a quick boil for 2 mins to finish.
2️. I used 100g whipping cream and 30g icing sugar to make a quick chantilly and piped it onto the pie and finished it with mini eggs!