City Palate

The Travel Issue - March April 2017

Lemongrass Buttermilk Pie
Mar/Apr 2009

Pastry for a single crust pie
Filling
1 stalk lemongrass
1 c. sugar
1 - 1/2 c. buttermilk
1/4 c. butter, melted
4 large egg yolks
1/4 c. all-purpose flour
Pinch of salt

On a lightly floured surface, roll the pastry out to a 10-inch circle and fit it gently into a 9” pie plate. Trim and crimp the edges and put the crust in the fridge while you prepare the filling. Preheat the oven to 350°F.

Peel the tough leaves off the stalk of lemongrass, trim off the stem end and coarsely chop the pale, thick, tender bulb at the bottom. Put it in the bowl of a food processor with the sugar and whiz until it’s as finely ground as you can get it. Transfer to a medium bowl and stir in the buttermilk; let stand for about 5 minutes to allow the sugar to dissolve.

Skim the surface of the milk mixture with a fine-mesh sieve to scoop off the bits of lemongrass, or pour it through the sieve into another bowl, pressing with a spoon to push as much through as possible; discard any remaining lemongrass bits. Whisk the melted butter into the strained buttermilk mixture, then the egg yolks and flour.

Pour the filling into the shell and bake 20 minutes, then reduce the temperature to 325°F and bake 20 to 25 minutes more, until the filling is just set and barely golden around the edges. Let it cool completely on a wire rack and serve at room temperature or chilled. Serves 6.

Desserts