Buttermilk Lemon Pie Recipe

5 6 6
Buttermilk Lemon Pie Recipe
Buttermilk Lemon Pie Recipe photo by Taste of Home
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Buttermilk Lemon Pie Recipe

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5 6 6
Publisher Photo
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
Recommended: Top 10 Pie Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 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 vanilla extract
  • 1/4 teaspoon ground nutmeg

Directions

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.
Originally published as Buttermilk Lemon Pie in Country April/May 2003, p51

Nutritional Facts

1 piece: 344 calories, 16g fat (8g saturated fat), 129mg cholesterol, 402mg sodium, 45g carbohydrate (29g sugars, 0 fiber), 7g protein.

  • 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 vanilla extract
  • 1/4 teaspoon ground nutmeg
  1. 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.
  2. 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.
  3. 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.
Originally published as Buttermilk Lemon Pie in Country April/May 2003, p51

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Reviews forButtermilk Lemon Pie

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howdu User ID: 1170706 258761
Reviewed Dec. 28, 2016

"Absolutely delicious. The buttermilk taste isn't obvious. The pie is sweet and tangy and easy to make."

MY REVIEW
NanZim User ID: 3929200 253013
Reviewed Aug. 22, 2016

"My husband enjoys both the taste and texture of this refreshing and creamy pie"

MY REVIEW
jkjk User ID: 6211 67719
Reviewed Mar. 5, 2013

"I LOVE this pie!!! It has become my go-to lemon pie recipe."

MY REVIEW
cloreep User ID: 668273 85463
Reviewed Mar. 7, 2012

"This pie was so delicious!! It was easy to make and all five of my kids loved it! We will put it on our list for Thanksgiving!"

MY REVIEW
600dsiwf User ID: 3420937 127889
Reviewed Sep. 21, 2011

"This is kicking it up a notch to buttermilk pie. My friends use to ask for just for the buttermilk pie all the time, when I added the lemon/zest they even want it more. It is requested even more. I love it myself too!"

MY REVIEW
vbsteffer User ID: 3608900 54588
Reviewed Dec. 15, 2010

"Yummy! It is rich and delicious!"

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