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