If you’ve never had a buttermilk pie you are in for a treat! This Lemon Buttermilk Pie, features a bit of an extra twang due to using lemon and buttermilk for the dreamy custard filling. 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. You’ve likely heard of, and eaten chess pie and for comparison purposes this lemon buttermilk pie has a more custard-like texture when compared to lemon chess pie. You can serve it with or without a dollop of fresh whipped cream, and a cup of coffee or hot tea. In the winter, the citrus flavor is a reminder that Spring is on the way and in the Summer, it’s sheer perfection.
No buttermilk? See how to make your own here.
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Helpful Kitchen Items:
Lemon Buttermilk Pie
- 1 unbaked homemade or frozen  inch deep dish pie shell
- 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 butter melted
- 1 1/4 cup whole buttermilk
- 1/4 cup lemon juice
- 1 Tbsp grated lemon zest
- 1 tsp pure vanilla
- Preheat the oven to 375°F. Place the pie shell 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 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 thoroughly before cutting.