Ingredients:

  • 3 Large Eggs
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 3 tbsp all-purpose flour
  • 1 cup full-fat buttermilk
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp pure vanilla bean paste
  • 0.25 tsp fine sea salt
  • 0.125 tsp freshly grated nutmeg
  • 1 9-inch deep-dish pie shell, unbaked and chilled

Instructions:

  1. Preheat your oven to 350°F (175°C). Place a baking sheet on the center rack to preheat.
  2. In a large mixing bowl, beat the three room-temperature eggs with an electric mixer on medium-high speed for 2–3 minutes until pale yellow and significantly frothy.
  3. Gradually add the granulated sugar and melted butter to the eggs, whisking constantly to ensure the sugar begins to dissolve and the fats emulsify.
  4. Fold in the all-purpose flour and sea salt until no lumps remain.
  5. Whisk in the buttermilk, lemon juice, vanilla bean paste, and nutmeg until the custard is smooth and aerated.
  6. Pour the mixture into the chilled, unbaked deep-dish pie shell.
  7. Place the pie on the preheated baking sheet. Bake for 50 minutes, or until the top is a deep mahogany brown and the center has a slight, gelatinous jiggle but is not liquid.
  8. Transfer to a wire rack and cool completely (at least 2 hours) to allow the custard to set before slicing.