Lemon Buttercup Pie

With its bright, lemony flavor and sugar-dusted top crust, this old-fashioned lemon pie will be a hit at your we next party. The recipe comes from a bygone department store called Miller & Rhoads, which was founded in Richmond, Virginia, in 1883.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Set pie crusts out at room temperature. Dust a clean work surface with flour, and use a rolling pin to roll out the bottom crust. Press crust into a 9-inch pie pan, pressing into the bottom and up the sides, and place in the refrigerator. Add more flour to your work surface if necessary, and roll out the second crust. Set the top crust aside in a cool, dry place while you prepare the filling

Step 2

In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until smooth and fluffy. Add flour and salt, and mix until combined. With the mixer on medium speed, add the eggs one at a time until incorporated. Add lemon zest, lemon segments, and milk, and mix until fully incorporated.

Step 3

Remove the bottom crust from the refrigerator, and fill with lemon mixture. Fit the top crust over the filling; fold edges under, sealing to bottom crust, and crimp. Use a sharp paring knife to cut 4 slits in the top crust for steam to escape. Brush the top crust all over with egg white and sprinkle with turbinado sugar.

Step 4

Bake pie at 400°F for 40 to 50 minutes until the crust is golden brown. Use a pie shield if the crust begins to brown too quickly. Remove to a cooling rack, and allow to cool completely, at least one hour, before slicing.