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1
Let the buttermilk and eggs come to room temperature 1 hour before making the filling.
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2
Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired.
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3
Pierce all over with a fork.
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4
Line the dough with foil, then fill with pie weights or dried beans.
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5
Bake until the edges are golden, about 20 minutes.
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6
Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes.
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7
Let cool completely on a rack.
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8
Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute.
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9
Add the egg yolks and beat until pale and thick, about 1 minute.
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10
Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated.
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11
Increase the speed to medium high and slowly pour in the buttermilk.
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12
Scrape down the sides of the bowl and continue beating until combined.
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13
Transfer to a large bowl.
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14
Clean the mixer and whisk attachment.
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15
Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes.
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16
Fold the egg whites into the yolk mixture in three additions until no white streaks remain.
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17
Pour the filling into the prepared crust.
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18
Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through.
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19
Let cool on a rack.
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20
Dust with confectioners' sugar before serving.
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21
Photograph by Con Poulos
