Dessert: United States – Southern United States – Lemon Buttermilk Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 25 min

Ingredients

- 1 9-inch (23 cm) unbaked pie crust
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (23 g) all-purpose flour
- 1/4 tsp (1.5 g) salt
- 3 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tbsp (6 g) lemon zest (from 1–2 lemons)
- 1 cup (240 ml) buttermilk
- 4 tbsp (57 g) unsalted butter, melted and cooled slightly
- 1 tsp (5 ml) vanilla extract
- Powdered sugar for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch (23 cm) pan if not already in one. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, and bake 4–6 more minutes until the crust edge is set. Reduce oven to 350°F (175°C).
2. In a medium bowl, whisk together the granulated sugar, flour, and salt until evenly mixed.
3. In a separate bowl, beat the eggs lightly. Whisk the eggs into the dry mixture until smooth, then add the lemon juice, lemon zest, buttermilk, melted butter, and vanilla; whisk until fully combined and smooth.
4. Pour the filling into the warm par-baked crust and gently level the surface. Bake at 350°F (175°C) for 35–45 minutes, until the edges are set and the center has only a slight jiggle (the custard will continue to firm as it cools).
5. Remove the pie from the oven and cool on a wire rack for 1–2 hours, then chill in the refrigerator for at least 2 hours (or overnight) to fully set and develop flavor.
6. Just before serving, dust the top with powdered sugar if desired or serve with lightly sweetened whipped cream. Slice and serve chilled or at cool room temperature.

1. Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pan if not already in one. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, and bake 4–6 more minutes until the crust edge is set. Reduce oven to 350°F (175°C).
2. In a medium bowl, whisk together the granulated sugar, flour, and salt until evenly mixed.
3. In a separate bowl, beat the eggs lightly. Whisk the eggs into the dry mixture until smooth, then add the lemon juice, lemon zest, buttermilk, melted butter, and vanilla; whisk until fully combined and smooth.
4. Pour the filling into the warm par-baked crust and gently level the surface. Bake at 350°F (175°C) for 35–45 minutes, until the edges are set and the center has only a slight jiggle (the custard will continue to firm as it cools).
5. Remove the pie from the oven and cool on a wire rack for 1–2 hours, then chill in the refrigerator for at least 2 hours (or overnight) to fully set and develop flavor.
6. Just before serving, dust the top with powdered sugar if desired or serve with lightly sweetened whipped cream. Slice and serve chilled or at cool room temperature.