Meyer Lemon Buttermilk Pie
This Meyer Lemon Buttermilk Pie has the most silky, luscious texture, with a vibrant meyer lemon flavor. It’s incredible easy to make, and is all done in ONE BOWL!
I know Thanksgiving is just around the corner and the menus are probably mostly set in stone, but I had to share this pie recipe with you before time runs out. It’s a good and easy last-minute pie to make if you want to add another dessert.
If you haven’t had buttermilk pie before, it’s not only one of the easiest pies you can make, but it’s also one of the most delicious!
The custard based texture is very creamy and silky, and you get a creme brulee-like effect on top. Golden brown crispy crackly goodness that you can see in the above photo.
I also added some meyer lemon juice and zest to the filling to give it a subtle fragrance and flavor.
Meyer lemons to me are so special because of their seasonality, so we must find every way to use them that we can, right?
Of course, if you can’t find meyer lemons, you can just use regular lemons.
Making the buttermilk pie filling is just a matter of mixing a handful of ingredients together, in one bowl. It’s simple!
First I start with the eggs, buttermilk, melted butter, sugar, vanilla, and a little pinch of salt:
Then I add meyer lemon zest and meyer lemon juice:
Once that’s whisked together, add a touch of flour to set up the texture a bit:
Pour the filling into an unbaked pie shell, and bake for one hour until set.
Let the pie chill slightly, then cut into slices and serve:
Have a wonderful Thanksgiving, dear friends!
Meyer Lemon Buttermilk Pie
This Meyer Lemon Buttermilk Pie has the most silky, luscious texture, with a vibrant meyer lemon flavor. It's incredible easy to make, and is all done in one bowl!
- Preheat the oven to 350 degrees F. Fit the pie crust into a pie plate, and keep it in the refrigerator while you make the filling.
- In a large bowl, whisk to combine the sugar, melted butter, eggs, vanilla bean paste, salt, buttermilk, meyer lemon juice, and meyer lemon zest. Add the flour and whisk until incorporated.
- Pour the filling into the unbaked* pie crust and bake for 60 minutes, until the top is golden brown and crackly. The buttermilk pie should jiggle when moved, but shouldn’t look liquidy in the center.
- Let the pie cool for at least 45 minutes before serving, otherwise it will have too loose of a texture. Enjoy!
*If you like a flakier cooked crust, you may consider blind baking the pie crust a little bit before adding the filling. You may need to cover the edges with aluminum foil at the end of the baking process if the edges get too dark.
Did you make this recipe?
I'd love to know how it went!