Lemon Buttermilk Pie – a delicious recipe with sugar, all-purpose, eggs, butter, buttermilk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Form Stephen's Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.
2
Preheat oven to 325u00b0. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325u00b0 for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.
3
Reduce oven temperature to 300u00b0. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.
4
Pour filling into crust. Bake at 300u00b0 for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.
1090
kcal
Calories
79
g
Fat
86
g
Carbs
15
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: 1 1/2 cups sugar, 3 tablespoons all-purpose flour, 4 large eggs, 1/2 cup salted butter, melted and cooled to room temperature, and more.
Yes, Lemon 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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