Creamy Buttermilk Pie from Farm Journal

From the Farm Journal's Complete Home Baking Book, pg 300. This was different from other buttermilk pie recipes already posted. I did increase the lemon zest a bit when I made it (probably closer to 1 tsp). Per the cookbook: "A lemony custard pie with the texture of a cheesecake, topped with a sprinkle of ground nutmeg."

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  eggs
• 2  cups buttermilk
• 1  cup sugar
• 1⁄4 cup flour
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1⁄2 teaspoon lemon zest
• 1 (9 inch)  unbaked pie shells
•  freshly ground nutmeg, to taste

Directions

1. Preheat oven to 425°F.
2. Combine eggs, buttermilk, & sugar in a mixer bowl.
3. Add flour, melted butter & lemon zest and beat at medium speed until blended.
4. Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie).
5. Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.