Print

Lemon Buttermilk Pie

Print Recipe
Print Recipe

Silky, Smooth Lemon Buttermilk Pie 

Ingredients

Scale
  • 1 unbaked pie crust (single)
  • 1.5 cups granulated sugar
  • 1 cup buttermilk (at room temperature)
  • 4 large eggs (at room temperature)
  • 1/2 cup unsalted butter melted
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract (or use vanilla bean paste)
  • 1/4 tsp kosher salt
  • 1/4 cup flour

Instructions

  • Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9″ pie plate, and keep it in the refrigerator while you make the filling. I used tin one because was taking to someone
  • In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, lemon juice, lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.
  • Add the flour and briefly whisk until incorporated.
  • Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. Also jiggle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.
  • Let the pie cool for at least 45 minutes before serving. Note that while the pie cools, it will deflate slightly, and this is normal because of all the eggs in the filling. Once cooled slice and enjoy!

Pie crust recipe: https://www.sweetnsaucykitchen.com/perfect-flakey-pie-crust/

Notes

You can use store bought pie crusts if you do not want to make your own.

Find it online: https://www.sweetnsaucykitchen.com/lemon-buttermilk-pie/