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Buttermilk Lemon Pie

 Buttermilk Lemon Pie
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
6-8 ServingsPrep: 10 min. Bake: 50 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 4 eggs
  • 1/4 cup butter, melted
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground nutmeg


  • Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set
  • aside. In a large bowl, combine the sugar, flour and salt.
  • In a large bowl, beat the buttermilk, eggs, butter, lemon juice,
  • lemon peel and vanilla. Add to sugar mixture; mix well. Pour into
  • crust. Sprinkle with nutmeg.
  • Bake at 400° for 10 minutes. Reduce temperature to 325°; bake
  • 40-45 minutes longer or until a knife inserted near the center comes
  • out clean. Cool on a wire rack. Store in the refrigerator. Yield:
  • 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 344 calories,

2 of 2

Buttermilk Lemon Pie (continued)

Nutritional Facts: 16 g fat (8 g saturated fat), 129 mg cholesterol, 402 mg sodium, 45 g carbohydrate, trace fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.