Lemon Buttermilk Pie
Submitted by happyzhangbo
Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.
YIELD
6 servingsPREP
15 minCOOK
120 minREADY
135 minButtermilk pie is a Southern icebox classic, and a little lemon is what takes this one from simply sweet to crave-worthy. Fresh zest and juice cut the richness of the custard with a bright, tangy edge, so each slice tastes creamy and refreshing rather than cloying.
The filling couldn’t be simpler, a whisk-together of buttermilk, eggs, melted butter, sugar, flour and vanilla, but the method matters. Whisking the eggs in gradually and adding the melted butter slowly keeps the custard smooth, so it bakes into a satiny set instead of curdling.
Blind-baking the crust first is worth the effort. A pre-baked shell stays crisp under the wet filling instead of going soggy, giving a clean contrast to the soft custard.
Patience finishes the job. Bake at a low temperature until the center still jiggles, then chill at least four hours or overnight so the custard sets fully and slices cleanly.
Chef Tips
- Pull the pie while the center still jiggles; it firms as it chills, and overbaking cracks it.
- Make sure the melted butter has cooled before whisking it in, or it can scramble the eggs.
- Blind-bake the crust until just set so it stays crisp under the custard.
- Don’t skip the long chill; a warm buttermilk pie won’t slice neatly.
Variations
- Add an extra teaspoon of zest for a more pronounced lemon punch.
- Swap the lemon for lime or a mix of citrus.
- Top chilled slices with whipped cream and fresh berries.
Ingredients
Directions
Form Stephen’s Piecrust dough into a ball, and flatten with palm of hand.
Roll between 2 sheets of wax paper to a 12 to 13-inch circle.
Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides.
Flute edges, if desired.
Chill at least 1 hour.
Preheat oven to 325°.
Line piecrust with foil, and fill with pie weights or dried beans.
Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set.
Remove from oven, and set aside.
Reduce oven temperature to 300°.
Whisk together sugar and flour in a large bowl.
Whisk in eggs gradually, and slowly add butter.
Whisk in buttermilk and next 3 ingredients.
Pour filling into crust.
Bake at 300° for 40 to 45 minutes or until just set (center will jiggle).
Remove to cooling rack.
Chill pie until cold, at least 4 hours or overnight.
Comments
Would you please amend the recipe to indicate the amount of sugar to be used?