Lemon Buttermilk Pie

Lemon Buttermilk Pie
Lemon Buttermilk Pie. Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 1 pie

This lemon buttermilk pie recipe is a delicious old fashioned dessert, wonderful with a dollop of whipped cream and fresh blueberries or raspberries.The original cooking time was 25 minutes, but because of the reviews stating a longer cooking time, I tried it again. The pie I made recently (pictured) worked well with an unbaked crust, baked for a total of 45 minutes. If the crust seems to be browning too much, cover the outer crust with a pie shield or make a shield with aluminum foil.

What You'll Need

  • 4 eggs
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 1/2 cups buttermilk
  • 1/4 cup butter, melted
  • Grated peel of 1 lemon
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 unbaked 9-inch pie shell
  • Cinnamon, optional

How to Make It

  1. Heat oven to 375 F.
  2. In a large mixing bowl beat eggs and sugar until light and lemon-colored. Beat in flour, then buttermilk, melted butter, lemon peel, lemon juice, and vanilla.
  3. Pour mixture into pie shell. If desired, sprinkle top lightly with cinnamon. Bake in a 375 F oven for 20 minutes.
  4. Reduce the oven temperature to 325 F and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack. Makes one 9-inch buttermilk pie, or about 8 servings.