Lemon Buttermilk Pie

This Lemon Buttermilk Pie recipe 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.

Easy Lemon Buttermilk Pie Recipe

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.

How to Make the Best Lemon Buttermilk Pie Recipe

• Ingredients you'll need to make homemade Southern Lemon Buttermilk Pie: One 9 inch pie shell, granulated sugar, all purpose flour, baking soda, salt, nutmeg, eggs, butter, buttermilk, lemon juice, lemon zest and vanilla extract.
• You can use a frozen pie crust, a refrigerated pie crust or a homemade pie crust to make this buttermilk pie. If you'd like to make your own, checkout my Flaky Pie Crust recipe.
• Once filling the pie shell with the lemon mixture, it's much easier to move it in and out of the oven if it's on a baking sheet pan. Set the pie shell on a baking sheet before filling.
• It's important to give the baked pie ample time to cool and set before slicing. It's best to cool the baked pie to room temperature then chill in the refrigerator for at least 6 hours or overnight before serving.
• No buttermilk? You can make your own. to each one cup of whole milk add 1 tablespoon of white distilled vinegar or lemon juice. Allow to stand on the counter for 5-10 minutes then stir and proceed with the recipe. This also works for making other recipes using buttermilk.
• Store this pie chilled in the refrigerator for up to 5 days.

More Southern Pie Recipes to Make

• Southern Pecan Pie topped with a dollop of whipped cream is dessert comfort food.
• Chocolate Chess Pie is rich and fudgy.
• My Sweet Potato Pie is topped with a toffee crunch streusel.
• Butterscotch Pie features a buttery homemade filling.
• Mile High Banana Cream Pie is proof no skimpy pies are ever allowed in my kitchen.
• Decadent Reese's Peanut Butter Pie.
• Blackberry Pie from My Recipes.

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Helpful Kitchen Items:

• Baking Sheet
• Hand Mixer
• Measuring Cups and Spoons
• Pie Server

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Lemon Buttermilk Pie

Prep Time5 minutes mins

Cook Time55 minutes mins

Chill time55 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Dessert

Cuisine: American

Keyword: buttermilk-pie-recipe, lemon-buttermilk-pie, lemon-pie

Servings: 8 pieces

Calories: 400kcal

Author: Melissa Sperka

Ingredients

• 1 9 inch unbaked frozen or homemade deep dish pie crust
• 1 ½ cup granulated sugar
• ¼ cup all purpose flour
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ teaspoon ground nutmeg
• 4 large eggs
• 4 tablespoon salted butter melted
• 1 ¼ cup whole buttermilk (not fat free)
• ¼ cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla

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Instructions

• 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.

Notes

• If using a frozen pie crust it isn't necessary to thaw the crust prior to filling.
• It's important to give the baked pie ample time to cool and set before slicing. It's best to cool the baked pie to room temperature then chill in the refrigerator for at least 6 hours or overnight before serving. 

Nutrition

Serving: 1piece | Calories: 400kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 291mg | Potassium: 123mg | Fiber: 1g | Sugar: 40g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg

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