If you’ve never had a buttermilk pie you are in for a treat! This Lemon Buttermilk Pie, features an extra twang due to the combination of lemon and buttermilk for the dreamy custard filling. Enjoy it with, or without, a dollop of fresh whipped cream for a citrus infused treat.
Lemon Buttermilk Pie
What is buttermilk pie? First of all, it’s a classic dessert made all over the South. Buttermilk pies are basically custard pies made with a buttermilk base as opposed to using milk or cream. Buttermilk gives a nice sharp edge to the flavor, and they’re among some of the most beloved of Southern pies. This lemon variation focuses a little more on the lemon flavor including lemon juice and fresh lemon zest. In a standard buttermilk pie often recipes do include a small amount of lemon extract however, this one takes it up a few notches.
- For ease of moving the pie in and out of the oven, set the pie crust on a baking sheet before filling.
- Allow ample time for the pi to cool before slicing so, it will set. It’s perfect for making in advance.
- No buttermilk? See how to make your own and other ingredient substitutions here.
- You may also enjoy this cinnamon buttermilk cheesecake from Pastry Chef Online.
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Helpful Kitchen Items:
Lemon Buttermilk Pie
- 1 9 inch unbaked frozen or homemade deep dish pie crust
- 1 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground nutmeg
- 4 large eggs
- 4 Tbsp salted butter melted
- 1 1/4 cup whole buttermilk (not fat free)
- 1/4 cup fresh lemon juice
- 1 Tbsp grated lemon zest
- 1 tsp pure vanilla
- Preheat the oven to 375°F. Place the pie crust on a baking sheet.
- In a medium mixing bowl, sift together the dry ingredients.
- Add the wet ingredients, and mix with a hand mixer for 2 minutes until combined. Pour into the unbaked pie shell. Sprinkle the top lightly with additional nutmeg.
- Bake for 15 minutes at 375°F, then lower the oven temperature to 325°F. Continue to bake for anther 30-40 minutes or until the center is set when gently shaken and the top is golden. Check the edges halfway through baking and cover the crust with aluminum foil to prevent over browning, if needed.
- Chill for at least 6 hours or overnight thoroughly before slicing.