Ingredients:

  • 1 9-inch pre-chilled pie crust
  • 1 large egg white
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup whole-milk buttermilk
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly grated nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Fit dough into a 9-inch deep-dish pie plate and crimp edges. Line with parchment paper and pie weights. Bake for 10 minutes.
  2. Remove weights and parchment. Brush the bottom of the crust with egg white. Return to oven for 2 minutes to seal. Reduce oven temperature to 350°F (175°C).
  3. In a large mixing bowl, whisk the 3 eggs and sugar vigorously for 2 minutes until pale and frothy.
  4. Sift in flour and salt, whisking until no lumps remain. Slowly pour in the melted butter while whisking constantly to create a stable emulsion.
  5. Stir in the buttermilk, vanilla extract, lemon juice, and nutmeg until combined.
  6. Pour the filling into the par-baked shell. Bake at 350°F (175°C) for 40–50 minutes until the center is slightly jiggly but the edges are set. Cool completely on a wire rack before slicing.