Buttermilk Filling
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour
- 1½ tablespoons (13.5 grams) yellow cornmeal
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon ground nutmeg
- 5 large eggs (250 grams), room temperature
- ¾ cup (180 grams) whole buttermilk, room temperature
- 3 tablespoons (45 grams) plain Greek yogurt
- 1 tablespoon (2 grams) lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- ⅓ cup (76 grams) unsalted butter, melted and cooled
- 2 teaspoons (8 grams) vanilla extract
- In a medium bowl, whisk together sugar, flour, cornmeal, salt, and nutmeg. In another medium bowl, whisk eggs until smooth. Add sugar mixture to eggs, whisking until combined.
- In a small bowl, whisk together buttermilk, yogurt, and lemon zest and juice until smooth. Add melted butter and vanilla. Gradually add buttermilk mixture to egg mixture, whisking until smooth after each addition. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/buttermilk-sheet-pan-pie/
3.5.3226