RICHMOND, Va. (WTVR)- This simple dessert has a rich history and taste! Mary Rappoport with the Virginia Egg Council shares a zesty and delicious recipe for Lemon Buttercup Pie, a Southern Favorite Classic at the Roanoke Miller & Rhoads.
http://www.vafairs.us/index.php?option=com_content&view=article&id=51&Itemid=59
Lemon Buttercup Pie
This was the Roanoke Miller & Rhoads original recipe and along with the Chocolate Silk Pie, one of the guests’ favorites. The pies, in fact, were sold to go and many ladies picked them up for their weekend dinner parties after a day of shopping.
1 stick butter, softened
1¾ cup sugar
1/3 cup flour
½ tsp. salt
5 eggs, beaten well
2 tsp. lemon zest
3 small lemons, peeled and sectioned out*
1/3 cup water or milk
2 pie crusts (for bottom and top)
1 beaten egg white & cinnamon/sugar
Combine butter, sugar, flour and salt, beating until smooth. Beat in the eggs until very thick. Blend in lemon zest, lemon sections, and water. Place in prepared 9” pie shell. Top with another pie crust, fluting edges. Brush with beaten egg white and sprinkle with cinnamon/sugar. Bake in 400° oven for 40 minutes. If it appears too dark, cover with foil for last 10 minutes.
Tip: When sectioning lemons, first peel, getting the outer membrane layer off; then with a small, sharp knife, cut down between the membranes and the fruit and scrape off the fruit. Many sections will tear apart and that’s fine. These lend an unexpected blast of lemon flavor as you enjoy this fabulous pie.
