← Back to Search Results
baking Southern
Marilyn Johnson’s Buttermilk-Lemon Pie

Photo by:
Comments: 1
 

Recipe

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.

Yield: One 9-inch pie

Ingredients

  • 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

Directions

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

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

454kcal (23%)
57mg (6%)
2mg (3%)
136mcg RAE (5%)
111mg
10mg
5g
46g
1g
61g
137mg (46%)
184mg (8%)
11g (55%)
22g (33%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • sweetsailor

    11.22.10 Flag comment

    Ugh, I was excited to try this when they sent it out in the newsletter but holy nutmeg batman! The proportions in this recipe are totally off, too much sugar, too much "flavorings" and not enough lemon and buttermilk. Plus the butter should really be melted and not "softened". I really expected a little more out of such a simple, traditional recipe. Thanks goodness for google I guess.

 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
west-coast-cooking West Coast Cooking
by Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?