- Piecrust, preferably made with lard and blind-baked
- 8 tablespoons butter, room temperature
- 1 1/2 cups sugar
- 2 yolks
- 3 tablespoons flour
- 1 1/2 cups buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon rind
- 2 egg whites
- 2 grates fresh nutmeg
Preheat oven to 350 degrees F.
In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.