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Lemon Buttermilk Pie

Lemon Buttermilk Pie

Course Dessert
Cuisine American
Keyword buttermilk-pie-recipe, lemon-buttermilk-pie, lemon-pie
Prep Time 5 minutes
Cook Time 55 minutes
Chill time 55 minutes
Total Time 1 hour 55 minutes
Servings 8 pieces
Calories 400kcal
Author Melissa Sperka


  • 1 9 inch unbaked frozen or homemade deep dish pie crust
  • 1 ½ cup granulated sugar
  • ¼ cup all purpose flour
  • ¼ tsp baking soda
  • tsp salt
  • ¼ tsp ground nutmeg
  • 4 large eggs
  • 4 Tbsp salted butter melted
  • 1 ¼ cup whole buttermilk (not fat free)
  • ¼ 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.


If using a frozen pie crust it isn't necessary to thaw the crust prior to filling.


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