Buttermilk Pie With Rhubarb Compote

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5 tablespoons unsalted butter, at room temperature

¾ cup sugar

2 large eggs, separated

2½ tablespoons flour

1 cup low-fat buttermilk

½ tablespoon freshly squeezed lemon juice

¾ teaspoon finely grated lemon zest

1/8 teaspoon ground mace

¼ teaspoon salt

3 tablespoons sugar

For the rhubarb compote

Directions

For the cornmeal crust: Combine the dry ingredients and butter in a food processor or use a bowl and a pastry cutter; pulse or mix until the mixture resembles coarse bread crumbs. Add the water a few tablespoons at a time, using just enough until a dough is formed. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

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Buttermilk Pie With Rhubarb Compote

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