If you’re looking for a dessert that embodies warmth, tangy brightness, and silky smoothness all in one, the Southern Buttermilk Lemon Pie Recipe is your new best friend. This pie combines the creamy tang of buttermilk with a fresh splash of lemon, delivering a mesmerizing balance of sweet and tart that melts delightfully on your tongue. It’s a little slice of Southern comfort packed into a golden, flaky crust—perfect for impressing guests or simply indulging in a cozy night at home. You’ll find it hard to stop at just one slice once you’ve tried this charming, time-honored classic.
Ingredients You’ll Need
Every ingredient in the Southern Buttermilk Lemon Pie Recipe plays a starring role to create the perfect harmony of flavors and textures. The list is simple yet essential, bringing together pantry staples that transform into a luscious, creamy filling with just the right amount of citrus zing.
- Granulated sugar: Sweetens and helps set the custard filling to silky perfection.
- All-purpose flour: A small amount thickens the filling, ensuring it holds together beautifully.
- Unsalted butter, melted: Adds richness and a smooth texture to the pie’s filling.
- Large eggs: Provide structure and creaminess, making the filling custardy and firm.
- Buttermilk: Brings tang and tenderizes the filling for that signature Southern comfort feel.
- Vanilla extract: Enhances all the flavors, rounding out the sharpness of lemon with warmth.
- Lemon juice: The star citrus note that brightens the entire pie with fresh zestiness.
- Unbaked 9-inch pie crust: The buttery base that holds everything together with a flaky crunch.
How to Make Southern Buttermilk Lemon Pie Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This temperature is just right for baking a custardy pie that sets up nicely without overbaking or drying out the edges.
Step 2: Prepare the Filling
In a mixing bowl, combine the granulated sugar and all-purpose flour. These are the foundation of your filling, with sugar sweetening and flour ensuring a lovely thickness. Pour in the melted unsalted butter, stirring it into the sugar-flour mixture until combined. Next, beat the eggs one at a time into the mixture—this step is crucial because it helps integrate them smoothly for an even texture. Finally, fold in the buttermilk, vanilla extract, and fresh lemon juice. You’ll want everything to blend into a luscious, homogenous batter that’s bursting with flavor.
Step 3: Pour and Bake
Carefully pour your freshly mixed filling into the unbaked 9-inch pie crust. Place the pie on the center rack of your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is lightly golden and a knife inserted in the center comes out clean — a sign that your custard is perfectly set but still velvety.
Step 4: Cool the Pie Before Serving
Once baked, it’s important to let the Southern Buttermilk Lemon Pie Recipe cool completely. This pause lets the filling finish setting, giving you clean, gorgeous slices each time. Resist the urge to dig in early—your patience will be rewarded with the perfect texture.
How to Serve Southern Buttermilk Lemon Pie Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh lemon zest curls can elevate the visual appeal and add a lovely aromatic hint. For a touch of elegance, dollops of freshly whipped cream or a sprinkle of toasted almonds bring an extra dimension of texture and flavor that complements the pie beautifully.
Side Dishes
The beauty of this Southern Buttermilk Lemon Pie Recipe is that it pairs wonderfully with light, fresh accompaniments. A scoop of vanilla bean ice cream or fresh berries on the side can brighten each bite even more. If you’re serving it at a brunch or gathering, a crisp green salad or a refreshing iced tea makes an ideal contrast to the richness of the pie.
Creative Ways to Present
For a festive twist, serve individual portions in small, cute ramekins topped with edible flowers or thin lemon slices. You could also drizzle a berry coulis around the plate for a splash of color and tartness. Displaying the pie on a beautiful cake stand with a vintage linen nearby instantly ups the charm and hospitality factor.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Buttermilk Lemon Pie Recipe keeps best when stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to maintain moisture and prevent the crust from becoming soggy. It should stay fresh for up to 3 days, making it perfect for enjoying over several sweet moments.
Freezing
If you want to save some for later, you can freeze individual slices wrapped carefully in plastic and foil. This protects the pie from freezer burn. When properly stored, your lemon pie slices should hold their flavor and texture for up to one month.
Reheating
To enjoy your Southern Buttermilk Lemon Pie Recipe after refrigeration or freezing, thaw it overnight in the fridge. For a warm slice, pop it in a low oven at 300°F (150°C) for about 10-15 minutes, just enough to take the chill off without melting the filling. Avoid microwaving if possible to preserve the delicate texture.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be substituted in a pinch, it won’t deliver the same tang and tender texture that buttermilk brings. If you don’t have buttermilk, try adding a tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes to mimic buttermilk’s acidity.
Is it necessary to bake the pie crust before filling?
In this Southern Buttermilk Lemon Pie Recipe, using an unbaked pie crust works perfectly as it bakes together with the filling, ensuring a tender yet crisp base. Pre-baking is not required, which saves time and keeps things simple.
How can I tell when the pie is done baking?
You’ll notice the pie is ready when the filling has set and the top turns a light golden color. Inserting a thin knife or toothpick into the center should come out clean or with just a slight custardy coating—not wet batter.
Can I add a meringue topping to this pie?
Adding a meringue topping is a delicious option, though it’s not traditional for this recipe. If you decide to add one, bake the pie filling first, add your meringue, and then bake briefly until the meringue is golden brown.
What’s the best way to slice this pie?
For clean slices, use a sharp knife and wipe it between each cut. Cutting the pie after it has fully cooled helps maintain its perfect custard texture and prevents the filling from sticking to the knife.
Final Thoughts
The Southern Buttermilk Lemon Pie Recipe is a timeless treasure in the world of homemade desserts. It’s easy to prepare, uses ingredients you probably already have, and delivers a bright, luscious flavor that’s pure sunshine on a plate. Whether it’s for a special occasion or a simple family treat, this pie will quickly become a beloved recipe you’ll reach for time and again. Don’t wait—bake one today and experience how effortlessly wonderful Southern hospitality tastes!
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Southern Buttermilk Lemon Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Southern Pie recipe offers a luscious, custard-like filling baked to perfection in a flaky pie crust. Combining the rich flavors of butter, buttermilk, and a hint of lemon, this dessert is ideal for family gatherings and special occasions, delivering a comforting and lightly sweet finish to any meal.
Ingredients
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
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- 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, ensuring each is fully blended before adding the next. Stir in the buttermilk, vanilla extract, and lemon juice until the mixture is smooth and homogenous.
- Pour and Bake: Pour the prepared filling mixture into the unbaked 9-inch pie crust. Place the pie into the preheated oven and bake for 50 to 60 minutes. Bake until the pie filling is set and the top is lightly golden. To test doneness, insert a knife into the center of the pie— it should come out clean.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling allows the filling to fully set, making it easier to slice cleanly and serve.
Notes
- Ensure the pie is fully cooled before slicing to prevent the filling from becoming runny.
- You can substitute the buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- For a gluten-free version, use a gluten-free pie crust and flour substitute in the filling.
- Store leftover pie covered in the refrigerator for up to 3 days.
