Marilyn Johnsons Buttermilk-Lemon Pie Recipe

Name: Marilyn Johnsons Buttermilk-Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups sugar; 1 tablespoon all-purpose flour; 4 eggs, lightly beaten; 1/2 cup butter, softened; 1 cup buttermilk; 1 tablespoon fresh lemon juice; 2 teaspoons vanilla extract; 1 1/2 teaspoons freshly grated nutmeg; 1 teaspoon lemon zest; 1 pre-made baked 9-inch pie crust

Servings: persons

1 3/4 cups sugar
1 tablespoon all-purpose flour
4 eggs, lightly beaten
1/2 cup butter, softened
1 cup buttermilk
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon lemon zest
1 pre-made baked 9-inch pie crust

1
Preheat the oven to 350F.
2
In a medium mixing bowl, combine the sugar, flour, and eggs.
3
Blend in the butter and the buttermilk with a whisk.
4
Add the lemon juice, vanilla, nutmeg, and lemon zest and mix well.
5
Pour the filling into the crust.
6
Set the pie on a baking sheet and bake it for 60 to 75 minutes, until a knife inserted in the center comes out moist but clean.
7
Remove the pie and let it cool on a rack before cutting.

1114

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 3/4 cups sugar, 1 tablespoon all-purpose flour, 4 eggs, lightly beaten, 1/2 cup butter, softened, and more.

Yes, Marilyn Johnsons 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.

Marilyn Johnsons Buttermilk-Lemon Pie

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