Lemon Buttermilk Pie

Lemon Buttermilk Pie created by desertryder

Ready In:
50mins
Yields:
Units:

ingredients

directions

  • Cream the butter and sugar together.
  • Add the egg yolks one at a time, beating well.
  • Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
  • Add buttermilk.
  • Beat egg whites until stiff and fold into buttermilk mixture.
  • Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
  • Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
  • Serve warm or cooled.
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RECIPE MADE WITH LOVE BY

@Juliesmom
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  1. boodiba
    Pretty good but tasted really tangy w/ the buttermilk. I think it needs a full cup sugar & I might add coconut if I make again. I used frozen pie shells & got enough for 2 pies! LOL.
  2. leenster
    I have to say I'm a little confused with this one..<br/><br/>It was very tasty but it took nearly double the cook time to cook completely? After 40 minutes my pie was 100% raw in the middle and still wasn't fully set after 85 minutes when we just took it out of the oven anyway. Also, it doesn't taste very good warm however it is delicious once refrigerated. My only issue with this is that due to the ridiculously long baking time, my crust was a little dry and because we had to refrigerate overnight the crust was a tiny bit stale/second day taste.<br/><br/>Not sure if I'll make again.
  3. Chef 896787
    Made two pies and added coconut to the second. They were both excellent and practically "inhaled" at potluck. Is definately on my "make again" list.
  4. Doesnt Do Dishes
    2 hours ago I was looking for something to do for a quick desert and boy was this a great choice. I added an extra egg, and the mixture filled two 9 inch store bought pastry shells. We haven't tried the plain one yet but the second one I sprinkled the top with raisins and cinnamon before it hit the oven and it was a hit. This is one of the lightest deserts I have made in ages and will be a regular from now on.
  5. Molly53
    I have this very same recipe in an old cookbook of mine from 1947.
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