Lemon Buttermilk Pie

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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.

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

1. Prepare the pie dough and chill it briefly.
2. Roll out the dough and fit it into a pie plate.
3. Blind bake the crust until lightly golden.
4. Mix the eggs and sugar until light and slightly thickened.
5. Add the flour, then blend in the buttermilk, butter, lemon zest, lemon juice, and vanilla.
6. Pour the filling into the partially baked crust.
7. Bake until the center is just set with a slight wobble.
8. Cool before slicing.

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.

Lemon Buttermilk Pie

Diana Rattray

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.

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Servings 8 servings

Calories 406

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Ingredients

  

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Pie Crust

• 1 ½ cups all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• ½ tsp fine salt
• 10 tbsp butter, chilled diced
• 2 to 3 tbsp ice water

Lemon Buttermilk Filling

• 4 large eggs
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 ½ cups buttermilk, well shaken
• ¼ cup melted butter, cooled
• 2 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract

Recommended Equipment

• Microplane Grater / Zester
• Pie Weights
• Silicone pastry mat
• Electric hand mixer
• Pie plate

Instructions

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• Combine 1 1/2 cups of flour, 1 tablespoon of sugar, 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.
  1 1/2 cups all-purpose flour (plus more for dusting) | 1/2 tsp fine salt | 10 tbsp butter (chilled diced) | 1 tablespoon granulated sugar
• 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.
  2 to 3 tbsp ice water
• 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, dried beans, or rice. The weights will keep the crust from bubbling up. 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 temperature to 325°F.
• In a mixing bowl using 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 extract. Blend thoroughly.
  4 large eggs | 3/4 cup granulated sugar | 2 tbsp all-purpose flour | 1 1/2 cups buttermilk (well shaken) | 1/4 cup melted butter (cooled) | 2 tsp finely grated lemon zest | 3 tbsp fresh lemon juice | 1 tsp vanilla extract
• Pour the filling mixture into the partially baked pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until a knife inserted into the pie comes out clean. The center of the filling will have a slight wobble.

Nutrition

Calories: 406kcalCarbohydrates: 40gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 151mgSodium: 387mgPotassium: 129mgFiber: 1gSugar: 21gVitamin A: 824IUCalcium: 76mgIron: 2mg

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.

Keyword buttermilk pie, lemon buttermilk pie, lemon pie

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