Have you heard of a lemon buttermilk pie? or eaten one? Since finding and enjoying P Allen Smith’s buttermilk pie –a custardy version of pecan pie–I need more buttermilk pie in my life. This lemon buttermilk pie ticked all the boxes.

A great lemon pie. Check.

Custardy deliciousness provided by the buttermilk. Check.

Homemade crust happened here, too. Check. Or perhaps…check, check, check.

Oh, my goodness.

Adding this lemon buttermilk pie recipe to favorites was a no brainer…

Now, if you want to make this in a frozen or roll out ready made pie crust, you will find no judgment here. Because I knew that any version of buttermilk pie would rise to the occasion of homemade, that’s what happened here. You choose.

Gather all your ingredients and prep first…you know the drill.

Lemon Buttermilk Pie

A creamy lemon custard pie that brings the flavor of spring to those with feet under your table.

5 from 1 vote

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Prep Time 15

Cook Time 1

cooling time 1

Total Time 2 15

Course Dessert

Cuisine American

Servings 1 pie

Equipment

1 oven
1 pie baking dish
1 mixer
1 set Measuring cups/spoons

Ingredients

1 unbaked pie crust ready made or homemade
1/2 C butter, melted
1/4 C all-purpose flour
1 1/4 C sugar
3 large eggs
1/2 C buttermilk
3 T lemon curd
1 t lemon zest
juice from one lemon

Instructions

Preheat oven to 350°.
Prep and measure all ingredients.
Melt butter.
Add melted butter and flour to mixer bowl and mix until well blended.
Add sugar, eggs, buttermilk, and lemon curd and mix on low speed until incorporated.
Next, add lemon zest and juice and mix until it is well blended into a creamy consistency.
Pour filling into an unbaked pie shell and bake in the center of the preheated oven for about 60 minutes. Center should have a slight jiggle.
NOTE: At about 30 minutes, you might tent pie with aluminum foil to prevent over browning the last 30 minutes.
Remove from oven and let cool completely so that custard “sets”.
You can serve chilled OR microwave for a few seconds before serving with a sprinkle of powdered sugar, lemon slices and/or mint and edible flowers.
NOTE: Since lemons have moisture as you lay them onto the pie, place them right before serving to prevent custard from getting soggy.
This pie is great served chilled or cooled for an hour or so before serving. Add whipped cream to make it even better.
Refrigerate leftover pie if not serving immediately.

Notes

A great lemon custardy pie that is perfect for spring gatherings. Enjoy!

Keyword lemon buttermilk pie, lemon custard pie, lemon pie

With fresh mint readily available, add a bit to decorate the pie.

Be careful with the lemon slices…pat dry and add just before serving to prevent the lemon juice from melting the crust on the pie.

Enjoy this pie at room temperature right after cooling or chilled with fresh whipped cream or a dusting of powdered sugar.

Either version is delicious.

Now–you choose your favorite version.

So…are you more of a pie lover? or a cake lover? For me…pies were what was made for celebrations. Chocolate pie, chess pie, coconut pie or pecan pie were what donned our serving tables.

Hmmmm…I may have to share those favorite recipes with you…right?

But this lemon buttermilk pie may be right up there with the pecan buttermilk pie.

This one may be added to the Mother’s Day menu along with a lemon blueberry salad and Salmon Wellington.

How about you? What will you serve with this lemon pie?

Enjoy this one, friends!

Lemon Buttermilk Pie

Adding this lemon buttermilk pie recipe to favorites was a no brainer…