Buttermilk Lemon Chess Pie Recipe

Name: Buttermilk Lemon Chess Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) unbaked pie shells; 2 cups sugar; 1 tablespoon flour; 1 tablespoon cornmeal; ¼ teaspoon salt; 1 tablespoon lemon zest; ¼ cup fresh squeezed lemon juice; ¼ cup buttermilk; 4 eggs, beaten; 4 tablespoons butter, melted; fresh blackberries

Servings: persons

1 (9 inch) unbaked pie shells
2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
¼ teaspoon salt
1 tablespoon lemon zest
¼ cup fresh squeezed lemon juice
¼ cup buttermilk
4 eggs, beaten
4 tablespoons butter, melted
fresh blackberries

1
Preheat the oven to 350.
2
In a large mixing bowl combine the sugar, flour, cornmeal, and salt.
3
Add the lemon zest, lemon juice, and buttermilk and mix thoroughly.
4
Add the eggs and butter and mix until smooth.
5
Pour the filling into an unbaked pie shell.
6
Bake for 45 minutes, or until set in the center; watch pie crust edges and cover if needed to prevent overbrowning.
7
Allow pie to cool completely and garnish with fresh blackberries or seasonal fruit before serving.

754

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (9 inch) unbaked pie shells, 2 cups sugar, 1 tablespoon flour, 1 tablespoon cornmeal, and more.

Yes, Buttermilk Lemon Chess Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Lemon Chess Pie

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