Buttermilk Lemon Pie – a delicious recipe with Pie Crust, egg yolks, lemon juice, sugar, Flour, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 450u00b0F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Set aside.
2
BEAT egg yolks, lemon peel and lemon juice in medium bowl. Combine 1/2 cup sugar and flour. Add to egg yolk mixture and beat until blended. Beat in butter and buttermilk.
3
BEAT egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold into buttermilk mixture. Pour into unbaked pie crust.
4
BAKE 10 minutes. Reduce oven to 350u00b0F; bake an additional 25 minutes or until a knife comes out clean when inserted in filling halfway between center and edge. Cool thoroughly on a rack before cutting.
1076
kcal
Calories
93
g
Fat
47
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Classic Crisco Pie Crust Single Crust, 3 large egg yolks, 1 teaspoon grated lemon peel, 3 tablespoons fresh lemon juice, and more.
Yes, Buttermilk Lemon 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.
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