Buttermilk-Lemon Chess Pie

Ingredients

• 1 cup buttermilk at room temperature
• 4 large egg yolk at room temperature
• 4 large eggs at room temperature
• 2 tablespoons flour all-purpose
• 2 cups granulated sugar 
• 3 tablespoons water 
• 1 teaspoon juice of lemon freshly squeezed
• 2 teaspoons lemon zest finely grated (from 1 medium lemon)
• 0.5 teaspoon salt fine
• 0.3 cup shortening frozen cut into small pieces
• 8 tablespoons butter unsalted melted (1 stick)
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender

Directions

1. Whisk the flour and salt in a large bowl until combined.
2. Add the butter and shortening and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until reduced to pea-size pieces, about 3 to 4 minutes.
3. Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together. (
4. Heat the oven to 350°F and arrange a rack at the lowest level.
5. Place the dough-lined pie plate on a baking sheet.
6. Whisk the sugar, flour, and salt in a large bowl to aerate and combine.
7. Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth.
8. Add the melted butter and lemon zest and whisk until smooth.
9. Pour the mixture into the pie plate.
10. Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes.
11. Place the pie on a wire rack and let it cool to room temperature before cutting. Store tightly covered in the refrigerator for up to 3 days. Return to room temperature before serving.