Lemon Buttermilk Pie
This Lemon Buttermilk Pie has the most silky, luscious texture, with a vibrant citrus flavor.
It’s incredible easy to make, and is all whisked together in ONE BOWL!
If you’ve never had buttermilk pie before, it’s both one of the easiest pies you can make AND one of the most delicious.
And when I say easy, I mean so easy that my 4-year-old could do it. It’s such a great pie.
The custard based texture of the lemon filling is very creamy and silky, and you get a creme brulee-like effect on top.
You can see the golden brown caramelized crackly goodness in the above photo. Swoon.
And here’s a closeup on the creamy filling:
When I originally shared this recipe in 2014, I used Meyer lemons for the pie. They can be hard to find certain times of year, but when you see them, snatch them up. They have such a unique flavor and fragrance that is showcased so well in a recipe like this.
However, if you can’t find Meyer lemons, this pie is also fantastic with other citrus. I usually favor a mix of lemon and orange, but you can use standard lemons as well.
How to Make Lemon Buttermilk Pie:
In a big bowl, start the filling by combining eggs, sugar, and melted butter:
Add pure vanilla extract and salt to the bowl:
Next add freshly squeezed lemon juice and fresh citrus zest:
As mentioned above, use Meyer lemons if you can find them. If not, use a 50/50 mix of standard lemon and orange. You may also use standard lemon only, but it will be a little more tart.
Now, add pure buttermilk to the pie:
The buttermilk is such a key ingredient here, so please do not use a buttermilk substitute.
Buttermilk tends to come in a quart size container, which is more than you need for this recipe, but it’s a good excuse to try these incredible Blueberry Muffins.
Whisk everything together until thoroughly blended, then add all-purpose flour to the filling:
This will help thicken it slightly.
Pour the lemon custard filling into an unbaked pie crust:
I have a great all-butter pie crust recipe from scratch that you can use, or you can use a store-bought crust.
I admit to using store-bought crust quite often with this recipe, because that keeps it all really easy. Try to find one that uses butter.
Bake the pie for about an hour, until it’s jiggly but set. Then, let it cool completely, for at least 45 minutes.
It’s now ready to be cut into slices.
I think it’s perfect as is, but you could also dollop the top with a bit of whipped cream, or even some freshly whipped meringue!
Strawberry Tart is another one of my favorite fruit-focused desserts.
My Peanut Butter Pie is also a HUGE favorite amongst my friends and family. Enjoy!
Lemon Buttermilk Pie
- 1 unbaked pie crust (single)
- 1.5 cups granulated sugar
- 1 cup buttermilk (at room temperature)
- 4 large eggs (at room temperature)
- 1/2 cup unsalted butter melted
- 3 tbsp Meyer lemon juice*
- 1 tbsp Meyer lemon zest*
- 1 tsp vanilla extract (or use vanilla bean paste)
- 1/4 tsp kosher salt
- 1/4 cup flour
- Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9" pie plate, and keep it in the refrigerator while you make the filling.
- In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.
- Add the flour and briefly whisk until incorporated.
- Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.
- Let the pie cool for at least 45 minutes before serving. Note that while the pie cools, it will deflate slightly, and this is normal because of all the eggs in the filling. When cooled, slice and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with new photos and writing in June 2020. Originally published November 2014.