If you have a soft spot for tangy, creamy desserts that melt in your mouth and bring a bit of sunshine to your day, then this Southern Buttermilk Lemon Pie Recipe is going to steal your heart. This classic Southern treat combines the rich tang of buttermilk with the bright zing of lemon juice, all nestled in a buttery pie crust that perfectly balances sweet and tart. Each bite delivers a luscious, custard-like texture with just the right hint of citrus—not to mention that warm, homemade aroma filling your kitchen while it bakes. If you’re craving a pie that feels like a hug from the South, this recipe is the one to try.
Ingredients You’ll Need
The magic behind this pie is in its simplicity. These few, straightforward ingredients come together to create layers of flavor, texture, and that quintessential Southern charm. From the creamy tang of buttermilk to the bright pop of lemon juice, each component plays a crucial role in making your Southern Buttermilk Lemon Pie Recipe sing.
- 1 1/2 cups granulated sugar: Sweetens the pie just enough without overpowering the tangy flavors.
- 3 tbsp all-purpose flour: Helps thicken the filling and gives it that perfect custard consistency.
- 1/2 cup unsalted butter, melted: Adds richness and a silky texture to the filling.
- 3 large eggs: The binding element that sets the filling beautifully as it bakes.
- 1 cup buttermilk: Provides a tender, tangy base that’s signature to this pie.
- 1 tsp vanilla extract: Offers subtle warmth to balance the bright citrus notes.
- 1 tbsp lemon juice: Delivers the fresh citrus zing essential to the pie’s character.
- 1 unbaked 9-inch pie crust: Holds the filling and adds that flaky, buttery crust foundation.
How to Make Southern Buttermilk Lemon Pie Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This ensures it’s at the perfect temperature when you’re ready to bake your pie, helping the filling cook evenly and develop that beautiful golden top.
Step 2: Mix Your Filling Ingredients
In a bowl, whisk together the granulated sugar and all-purpose flour until combined. Pour in the melted butter and stir thoroughly. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, mix in the buttermilk, vanilla extract, and freshly squeezed lemon juice. This blend creates the creamy, tangy filling that’s the star of the Southern Buttermilk Lemon Pie Recipe.
Step 3: Bake the Pie
Pour your luscious filling into the unbaked pie crust. Place the pie on the middle rack of your preheated oven and bake for 50 to 60 minutes. You’ll want to keep an eye out for a lightly golden top and a filling that’s set—test this by inserting a knife into the center; it should come out clean without wet batter clinging to it.
Step 4: Cool and Set
Once baked, remove the pie from the oven and let it cool completely. This step is key—it allows the filling to firm up, making slicing neat and ensuring each piece holds its shape. Patience here really pays off!
How to Serve Southern Buttermilk Lemon Pie Recipe
Garnishes
Keep it classic with a dollop of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla. A few thin lemon slices or zest curls add a fresh, pretty touch that hints at the bright flavors inside. If you want to add a little crunch, sprinkle some toasted pecans or chopped pistachios on top—Southern charm meets a delightful texture.
Side Dishes
This pie pairs wonderfully with a light cup of tea or a simple scoop of vanilla ice cream for those times you want to indulge a bit more. For brunch or dessert gatherings, consider serving alongside fresh berries or a crisp green salad to balance the richness of the pie. It’s versatile enough to shine in many settings!
Creative Ways to Present
Elevate your presentation by serving slices on pretty vintage plates with a drizzle of honey or a sprinkle of powdered sugar. For a party, turn this pie into mini tartlets using a muffin tin and pre-made crust dough. It makes for charming, bite-sized treats that everyone will love. You could even add a layer of lemon curd under the filling for an extra zesty surprise.
Make Ahead and Storage
Storing Leftovers
After enjoying your Southern Buttermilk Lemon Pie Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. The pie maintains its creamy texture and bright flavor for about 3 to 4 days, perfect for savoring a few more times during the week.
Freezing
While this pie is best enjoyed fresh or refrigerated, you can freeze it if needed. Wrap it well with plastic wrap and a layer of aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge and reheat gently if desired. Keep in mind that the texture might be slightly less crisp after freezing, but the flavors will still shine.
Reheating
If you prefer warm pie, reheat individual slices in the microwave for 15 to 20 seconds or place the whole pie in a low oven (around 300°F) for 10-15 minutes. Just enough to take the chill off without compromising the filling’s silky texture.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A store-bought pie crust works perfectly and can save you time. Just make sure it’s thawed if frozen before you pour in your filling.
What if I don’t have buttermilk on hand?
No worries—make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes and then use it as your buttermilk in the recipe.
How can I tell when the pie is fully baked?
The filling should be set with a lightly golden top. A good test is inserting a knife or toothpick in the center—it should come out clean without wet batter sticking to it.
Is this pie very tart?
The lemon juice adds a bright tang, but the sugar and creamy buttermilk balance it out nicely so the pie is tangy but never overly sour.
Can I make this pie vegan or dairy-free?
This specific recipe relies on eggs, butter, and buttermilk, so it’s not naturally vegan or dairy-free. However, you can experiment with plant-based buttermilk alternatives, vegan butter, and egg substitutes, but results may vary from the traditional texture and flavor.
Final Thoughts
Now that you’ve got this Southern Buttermilk Lemon Pie Recipe in your kitchen arsenal, you’re just a pie away from capturing a little slice of Southern comfort and sunshine. It’s simple to make, full of irresistible flavors, and sure to become a beloved classic for your family and friends. So preheat that oven and get ready to fill your home with the warm, inviting scent of this fantastic dessert. Happy baking!
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Southern Buttermilk Lemon Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Southern Pie features a rich, custard-like filling with a hint of lemon tang, baked to perfection in a flaky pie crust. It’s a delightful dessert perfect for gatherings or an indulgent treat, showcasing traditional Southern flavors in every bite.
Ingredients
Pie Filling
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Pie Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for even baking.
- Prepare Filling: In a mixing bowl, combine the granulated sugar and all-purpose flour. Add the melted unsalted butter and mix well to incorporate. Beat in the eggs one at a time to create a smooth mixture. Stir in the buttermilk, vanilla extract, and lemon juice until everything is fully combined and the batter is smooth.
- Fill the Pie Crust: Pour the prepared custard-like mixture into the unbaked 9-inch pie crust evenly, ensuring the filling is distributed smoothly.
- Bake the Pie: Place the pie in the preheated oven and bake for 50-60 minutes. Bake until the pie is set and the top is lightly golden. To check doneness, insert a knife into the center; it should come out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely. Cooling helps the filling to set properly and makes slicing easier with clean cuts.
Notes
- Ensure the pie is completely cooled before slicing for best texture.
- You can substitute regular milk with buttermilk for authenticity, but slight variations in taste and texture may occur.
- If the crust browns too quickly, cover the edges with foil halfway through baking.
- Serve chilled or at room temperature according to preference.
