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There's always that one, magical item on the Thanksgiving menu that stands out
over all the rest: this one! Made as written (except for doubling the amount of lemon zest) and using a standard homemade pie crust. I can best describe the texture of the pie as somewhere halfway between soft cheese cake (New York-style?) and a lemon pudding. Wicked good-especially with a cup of freshly brewed coffee...for breakfast....! ;)

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COOKGIRl November 25, 2012
Creamy Buttermilk Pie from Farm Journal