Old Fashioned Buttermilk Lemon Pie has a very creamy lemon flavor and texture, it’s amazing.
One of the things I love about baking is that you never get bored with it. There’s always something I haven’t made before waiting on my bucket list. Such is the case with Old Fashioned Buttermilk Lemon Pie. I always wondered what it would taste like, buttermilk in a pie? Today was the day I found out how delicious it is. It’s creamy, I loved that. The lemon flavor was perfect, it was like what a lemon sherbet ice cream would taste like. Not an in your face lemon flavor, but a very smooth lemon flavor that’s delightful.
The first thing we have to think about when making this pie is the crust. You can buy a store-bought crust and thaw it according to the package directions to make the recipe. You can also make a homemade butter crust. Wel,l you know me, if I’m taking the time to make a homemade pie there’s going to be a homemade butter crust to put the filling in. If you don’t have a 9 inch all butter pie crust recipe but would like one, you can find the one I use in this recipe card for Dutch Apple Pie. I’ve used it for years, it’s my go-to homemade butter pie crust recipe. After your pie crust is readyto measure out the pie filling ingredients.
Old Fashioned Buttermilk Lemon Pie Ingredients:
- 4 large eggs slightly beaten
- 3/4 cup white sugar
- 2 Tablespoons all purpose flour
- 1 1/2 cups buttermilk
- 1/4 cup butter melted
- Grated zest from one lemon
- 3 Tablespoons lemon juice
- 1 Teaspoon vanilla
Place the eggs and sugar in a large bowl. Beat the two together until they are a light yellow and the mixture is slightly thick.
Beat the two Tablespoons of flour into the light yellow mixture in the bowl until incorporated.
Add the buttermilk, melted butter, lemon zest, lemon juice and vanilla to the bowl until incorporated.
Pour the mixture into your unbaked 9-inch pie crust. Place it into a preheated 375-degree oven and bake for 20 minutes. After 20 minutes reduce the temperature to 325 degrees and continue baking until the center is set and barely jiggles, about 20 – 25 minutes longer. After it’s baked remove it from the oven to a wire rack to cool completely.
This smooth delicious Old Fashioned Buttermilk Lemon Pie is sure to please the pie and lemon lover in your family. Make it and ENJOY!
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Old Fashioned Buttermilk Lemon Pie
Ingredients
- 1 unbaked 9-inch pie shell
- 4 eggs slightly beaten
- 3/4 cup sugar
- 2 tablespoons flour
- 1 1/2 cups buttermilk
- 1/4 cup butter melted
- Grated zest from one lemon
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
Instructions
- Make your homemade pie crust and place in a 9 inch pie plate. If using premade frozen, unthaw. Preheat your oven to 375 degrees.
- In the bowl of an electric stand mixer beat eggs and sugar until light yellow in color, the mixture will be slightly thick. Beat the flour in first, then the buttermilk, melted butter, lemon zest, lemon juice, and vanilla.
- Pour the mixture into you unbaked pie crust. Bake at 375° for 20 minutes. Reduce the oven temperature to 325° and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack.
Looking for more pie recipes, try these from other bloggers...Easy Banana Cream Pie…Sugar Cream Pie
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Do you think this would work as well with Key Limes’ zest and juice?
I think it would Adele, there’s not any difference except flavor in lemons and limes. Let me know if you make it lime!
Thanks! I will do that! We were in Key West in December so we are on a key lime kick! LOL!
This looks so delish. Looking forward to trying it. On a side note can I ask where you got that beautiful green plate? I like to mix and match mine and that would be fun to add to the mix.
Hi Lara! That plate came from my once a year World Market shopping spree! LOL! We don’t have one around here so when I visit my brother in Virginia I go crazy shopping. You can also buy from World market on line if you don’t have one near you. There’s a bigger plate to go with it that’s so pretty too.
Looks delicious. Thank you Bunny.
I am totally digging this pie! It’s unique, and it reminds me of my childhood growing up in the South. I absolutely need to make this…and soon. Thank you so much for the trip down memory lane!! 🙂
You are so welcome David! Thanks for visiting!
Going to try this tomorrow. I’ve tried several of your recipes, but the rice pudding is the best I’ve ever made. Thanks!
I’m so happy you love the rice pudding, it’s an exceptional recipe. You’ll love the Buttermilk Pie too Susan!
Susan that’s the best rice pudding I’ve ever eaten, I’so happy you loved it too. You’ll love the Buttermilk pie!
Made the lemon buttermilk pie today…OH MY Goodness!
Don’t you just love when you find a recipe that good!! Thank you for coming back to tell me Susan!!
O.M.G. This pie is fantabulous! I’m wondering how it would do with raspberries or blueberries? It is almost custard like, without all the eggs.
I know Peggy I loved it! And didn’t you just love that lemon flavor! You could try adding berries to this, if i were to try that i’d use fresh though. Frozen thawed would bleed into the filling, I think fresh would look alot better.
Can I make it without the eggs? And would the temp and time it cooks be the same if I made homemade crust? Also can I use regular milk?
Hi Paige, I wouldn’t make the pie without eggs. It needs the eggs sweetie. The buttermilk gives it a different flavor than regular milk would. it sounds like you just want a custard pie. I always make homemade butter crust for my pies, it’s the only crust I make.
Is this served warm, cold or room temperature?
Hi Meredith, this delicious pie is served cold.
Just the old English buff and proofreader, not able to help when a word used incorrectly jumps off the page… You mentioned if using a frozen crust, to take it out of the freezer and “unthaw” it. No can do. You simply take it out and “thaw” it.
It’s either frozen or thawed, no in between. But I do plan to try the lemon pie! One of my favorite flavors.
Thank you Jan, I’m going to try and remember to word it that way! But if I forget, you can remind me, I’m getting old and forgetful! I appreciate you!
Turned out really well. I never made a buttermilk pie and this one was very easy to make and had a nice flavor. I would however, use a deep dish pie shell next time in order to use all the filling. I baked the left over in custard cups and that also turn out ok.
Thank you for coming back to tell me you made it Wendy, you made my day!
RE: COCONUT CREAM PIE – Very surprised you recommended whipped cream and not meringue for the topping. Perfect for the remaining 4 egg whites and done right, it is light, sweet, and toasts up beautifully. Also, didn’t see instructions for toasting the coconut, I find it is best done stove top in a cast iron skillet . Much less likely to burn to a crisp that way and boy does burnt coconut smell bad! (Experience talking, of course)
TN I would have loved meringue, unfortunately hubby doesn’t care for it and I had to share LOL!
I absolutely love the idea of using buttermilk in a pie. And lemon is my absolute fav. This sounds like such an incredible pie!
I love lemon desserts and this pie sounds wonderful.
Thank you Andrea!
My husband enjoys both the taste and texture of this refreshing pie. Absolutely delicious. The buttermilk taste isn’t obvious. The pie is sweet and tangy and easy to make. LOVE this!
Thank you Neil!
I love lemon flavoured desserts and this lemon pie looks and sounds wonderful. I love that it also seems to be pretty easy to make. Looking forward to trying it!
You’ve gotta love a delicious lemon pie (and now I’m craving spring all of a sudden!). Haha.
I love the lemon and buttermilk combo! This pie sounds lovely!
Thank you Mary!
I made this pie this morning and the top of the pie is just a bit grainy. Any ideas of what I did or didn’t do?
Hi Cassandra, the only ingredient in the recipe that would be grainy would be the sugar in the recipe. I can only guess here that maybe when the eggs and sugar were beaten that it wasn’t beaten long enough for the sugar to desolve and some of the sugar was laying on the bottom of the bowl when the other ingredients were added. That’s all I can think of Cassandra.
Dear Sweet Bunny
Please correct your recipe directions to say thawed pie crust, ‘unthawed’ is an impossible term. Unthawed is an adjective which means not thawed or still frozen.
Thank you Claire
I just put pie in the oven. I just had to write this now because the butter should be mixed in first before the buttermilk because after adding the melted butter into the cold buttermilk the butter got clumpy. After pouring batter into pie shell there are small bits not butter. I’m hoping it won’t effect the pie. baking now. gave five stars because it’s easy and all ingredients on hand and feeling optimistic.
I am pretty sure that 50 years ago in Denton, Texas…we called this lemon chess pie and boy was it good! Thank you for reminding me.