Step 1

To make pastry, place flour in a bowl and add cubed cold butter. Use your fingertips to rub butter into flour until it resembles breadcrumbs. Pour in 1-2 tbsp water, just enough until the pastry comes together. Knead lightly, then shape into a disc, wrap in clingfilm and refrigerate for at least 30 minutes.

Step 2

Preheat oven to 160C. On a lightly floured surface, roll out pastry into a large circle and use this to line a 27cm glass or ceramic pie dish. Trim the edges.

Step 3

In a stand mixer or using hand-held beaters, whisk eggs and sugar until light and frothy. Add melted butter, lemon juice and zest, and vanilla and continue beating to combine. Add flour, then buttermilk and whisk until smooth. Pour into pastry-lined pie dish.

Step 4

Bake for 55-60 minutes until there is only the slightest wobble in the custard. Check the pie at the 20-minute mark and cover loosely with a tent of foil if it is browning too quickly. Allow to cool slightly before slicing and serving.