Marilyn Johnson’s Buttermilk-Lemon Pie
Buttermilk pie is an old favorite in West Texas where they never had much fresh fruit. The creamy tartness of buttermilk and the citrus tang of lemon combine to make a wonderfully light, tasty pie.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Mealdinner, lunch, tea
Taste and Texturecreamy, light, sweet, tangy, tart
Type of Dishpie
- 1¾ cups sugar
- 1 tablespoon all-purpose flour
- 4 eggs, lightly beaten
- ½ cup butter, softened
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1½ teaspoons freshly grated nutmeg
- 1 teaspoon lemon zest
- 1 pre-made baked 9-inch pie crust
Preheat the oven to 350°F.
In a medium mixing bowl, combine the sugar, flour, and eggs. Blend in the butter and the buttermilk with a whisk. Add the lemon juice, vanilla, nutmeg, and lemon zest and mix well. Pour the filling into the crust.
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.
Remove the pie and let it cool on a rack before cutting.
2007 Robb Walsh