Lemon Buttermilk Pie
This creamy, tangy lemon buttermilk pie is an easy dessert to make with the homemade food processor pie crust, or use ready-made pie crust or dough.
This tangy, creamy buttermilk pie is a classic Southern dessert similar to a chess pie. It’s filled with a custard mixture flavored with lemon zest, juice, and a bit of vanilla extract.
The filling comes together quickly, and you can use a homemade food processor crust (included in the recipe) or a ready-made pie crust for convenience. This pie bakes up beautifully with a lightly golden top and a tender, smooth interior — perfect for holidays, potlucks, or anytime you want an easy, comforting dessert.
I recommend blind-baking the crust because a custard-type pie isn’t baked as long as a fruit-filled pie. If you want a well-baked bottom crust, you should partially bake it before filling. If you’re using a store-bought pie crust, follow the package directions for partially baking.
What You’ll Like About This Dish
Smooth, custardy texture. The filling bakes into a creamy, sliceable custard with rich buttermilk flavor.
Bright lemon finish. Fresh zest and juice give the pie a refreshing tang.
Easy to prepare. Simple ingredients and minimal steps make this a reliable, fuss-free dessert.
Flexible crust options. Use homemade pie dough or a store-bought shell.
Ingredient Notes
- Homemade or store-bought pie crust – Use your favorite crust; blind baking helps prevent sogginess.
- Buttermilk – Adds tanginess and helps create the smooth custard texture.
- Eggs – Provide structure and creaminess.
- Granulated sugar – Sweetens and balances the tart lemon.
- Flour – Slightly thickens the filling.
- Butter – Adds richness and helps the filling set.
- Lemon zest and juice – Essential for bright citrus flavor.
- Vanilla – Rounds out the flavor with warmth.
Steps to Make Lemon Buttermilk Pie
- Prepare the pie dough and chill it briefly.
- Roll out the dough and fit it into a pie plate.
- Blind bake the crust until lightly golden.
- Mix the eggs and sugar until light and slightly thickened.
- Add the flour, then blend in the buttermilk, butter, lemon zest, lemon juice, and vanilla.
- Pour the filling into the partially baked crust.
- Bake until the center is just set with a slight wobble.
- Cool before slicing.
Tips
- Blind bake the crust to keep the bottom from becoming soggy.
- Shake the buttermilk well before adding it to the mixture.
- Stop baking when the center is slightly wobbly; it will set as it cools.
- Cool completely for neat, clean slices.
Recipe Variations
- Add toasted coconut. Stir in 1/2 cup toasted coconut for added texture.
- Use Meyer lemons. Sweeter and fragrant, perfect for a mild lemon flavor.
- Add a hint of spice. A pinch of nutmeg or cinnamon warms the filling.
- Top with whipped cream. A lightly sweetened topping pairs beautifully.
Serving Suggestions
- Serve with fresh berries or berry sauce.
- Pair with a cup of tea or iced lemonade.
- Add a dollop of whipped cream for richness.
- Garnish with lemon zest curls for color.
How to Store
Refrigerate: Store the cooled pie, covered, for up to 4 days. Keep it chilled for the best texture.
Freeze: Freeze slices or the whole pie tightly wrapped for up to 2 months. Thaw in the refrigerator overnight.
Reheat: Not necessary; enjoy chilled or bring to room temperature before serving.
Lemon Buttermilk Pie
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons butter, chilled and cut into small pieces
- 2 to 3 tablespoons ice water
Lemon Buttermilk Filling
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/2 cups buttermilk, well shaken
- 1/4 cup butter, melted
- 2 teaspoons finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Combine 1 1/2 cups of flour and the salt in a food processor. Pulse to blend. Add the pieces of butter and then pulse until the butter is the size of lentils or small peas.
- Add 2 tablespoons of ice water and pulse a few times. Add more ice water, about 1 teaspoon at a time, while pulsing, until the dough begins to clump together.
- Turn the dough out onto a floured surface and knead just until the dough holds together. Shape it into a disk, wrap with plastic wrap, and refrigerate for 20 to 30 minutes.
- Roll the chilled dough out and fit it into a pie plate. Crimp the edge as desired.
- Preheat the oven to 375 F.
- Line the crust with foil and fill with pie weights or dried beans or rice. Bake the crust for 15 minutes. Remove the weights and foil and prick the bottom of the crust all over. bake for 5 minutes longer. Remove the crust to a rack.
- Reduce the oven heat to 325 F.
- In a mixing bowl with an electric mixer, beat the eggs and sugar until light and lemon colored. Beat in the 2 tablespoons of flour, then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla. Blend thoroughly.
- Pour the filling mixture into the partially baked pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until a knife comes out clean when inserted in the center. The center of the filling will be slightly wobbly.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
