Buttermilk Pie – a delicious recipe with butter, sugar, eggs, flour, lemon juice, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
In an electric mixer fitted with whisk attachment, combine butter and sugar until well blended. Add egg yolks and mix well. Add flour, lemon juice, and salt. Add buttermilk in a thin stream until blended. Set aside.
3
In another bowl, beat egg whites until they form soft peaks. Pour about 1/4 cup buttermilk mixture into egg whites and fold gently by hand to combine. Pour egg white mixture into buttermilk mixture and fold gently until just combined. Mixture will be somewhat lumpy.
4
Pour filling into baked pie shell. Bake until filling is lightly browned and barely moves when pie is jiggled: 45-50 minutes-keep an eye on it! If you have added more than one tablespoon of lemon juice, it may take longer for pie to brown.
5
Cool on a rack and serve at room temperature. Top with whipping cream and berries. Refrigerate leftovers.
2028
kcal
Calories
173
g
Fat
112
g
Carbs
16
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 8 ingredients. The key ingredients include: 6 T. unsalted butter, at room temperature, 1 cup sugar, 2 large eggs, separated, 3 T. flour, and more.
Yes, Buttermilk 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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