Oven: 350 degrees F
Bake: 30-40 minutes until center is set
Pan: 10 inch pie plate
Single 10 Inch Crust
3/4 c. soft white flour (90 g)
3/4 c. oat flour (75 g)
3 T. sugar (37 g)
3/4 tsp salt
3 T. unsalted butter chilled (42 g)
3 T. lard or shortening chilled (39 g)
4 T. cold buttermilk (61 g)
3 large eggs separated
3 T. butter (43 g)
1 c. sugar (200 g)
3 T. soft white flour (21 g)
1 medium lemon (juiced and zested)
1 (12oz.) can of evaporated milk
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk and refrigerate for 30 minutes., it may be dry it will come together after the rest in the refrigerator.
Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
Separate the egg yolks and egg whites on all 3 large eggs. put the egg whites in a clean bowl and whip until stiff and set aside.
Heat the evaporated milk to scalding temperature 212 degrees F. and set aside. I put mine in the microwave for a minute, until it gets the skin on it.
Cream the butter, egg yolk, sugar, until smooth, add the flour, lemon juice and lemon zest. While beating slowly add the hot milk to the mixture, it will be thick and light yellow.
Fold a small amount of the milk mixture into the egg white, to lighten them up. Now fold the rest of the mixture into the egg white. Careful not to deflate the egg whits, the mixture will be lumpy that's alright. Pour into the blind baked pie shell.
Place the pie pan on a cookie sheet in the lower 1/3 of the oven set at 350 degrees F. and bake until puffy and set in the center.