Best Buttermilk Lemon Pie Recipes

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OLD-FASHIONED LEMON BUTTERMILK PIE



Old-Fashioned Lemon Buttermilk Pie image

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1/3 cup ice water
1 1/2 cups granulated sugar
1 1/4 cups buttermilk, at room temperature
4 large eggs, plus 1 yolk, at room temperature
1/2 cup unsalted butter, melted
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
Whipped cream, for serving

Steps:

  • For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
  • Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
  • For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

BUTTERMILK LEMON PIE



Buttermilk Lemon Pie image

Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups buttermilk
4 large eggs
1/4 cup butter, melted
1/3 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Steps:

  • Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.

LEMON COCONUT BUTTERMILK PIE



Lemon Coconut Buttermilk Pie image

Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

Sugar Crust
1 coconut
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2/3 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest

Steps:

  • While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
  • Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
  • Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
  • Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
  • Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
  • Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
  • Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

LEMON BUTTERMILK CHESS PIE



Lemon Buttermilk Chess Pie image

This recipe comes from Scott Peacock, chef at the Horseradish Grill in Atlanta, Georgia. I was browsing through my books and found this in "Official Guide to Atlanta and the Olympic Summer Games."

Provided by Blue Peacock

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups sugar
1 tablespoon yellow cornmeal
1 tablespoon flour
1/4 teaspoon salt
4 large eggs, room temperature
1/3 cup unsalted butter, melted,cooled
1 tablespoon finely grated lemon, zest of
1/3 cup fresh lemon juice
1/2 cup buttermilk, room temperature
1 teaspoon vanilla
1 unbaked 9-inch pie shell
1 tablespoon confectioners' sugar
whipped cream (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine sugar, cornmeal, flour and salt.
  • In another bowl, beat eggs thoroughly.
  • Add sugar mixture; mix well.
  • Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
  • Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
  • Remove pie to rack; cool completely.
  • Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.

LEMON BUTTERMILK CUSTARD PIE



Lemon Buttermilk Custard Pie image

My Grandma always made this in addition to any other pie she was baking. After she passed away in 1984, the recipe was no where to be found. She must have had it memorized! After several years of baking every recipe I could find, I decided to develop my own. This is good warm or at room temp, but if you can wait, it is better...

Provided by Stephanie Van Den Berg

Categories     Pies

Time 1h25m

Number Of Ingredients 11

1 pastry for single crust pie
1 c cane sugar
3 Tbsp all purpose flour
1/2 tsp salt
2 c buttermilk
4 eggs
1/4 c melted butter
1/3 c lemon juice
1 Tbsp grated lemon peel, yellow only
1 tsp pure vanilla extract
ground nutmeg

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Line a 9" pie plate with pastry. Trim and flute edges, set aside.
  • 3. In a large bowl, combine flour, sugar and salt. In a large mixing bowl beat together the buttermilk, eggs, melted butter, lemon juice, lemon peel and vanilla. Add to the dry ingredients, mix well. Pour into pie shell and sprinkle with nutmeg.
  • 4. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees, bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve at room temperature or chilled. Store in refrigerator.

LEMON-BUTTERMILK PIE



Lemon-Buttermilk Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 1 pie

Number Of Ingredients 0

Steps:

  • Whisk 1 1/4 cups granulated sugar,1/4 cup light brown sugar, 2 tablespoons flour and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup room-temperature buttermilk, 4 room-temperature eggs, 6 tablespoons cooled melted butter, the zest and juice of 1 lemon and 1 teaspoon vanilla in a separate bowl; whisk in the sugar mixture. Pour into a 9-inch graham cracker crust and bake at 350 degrees F until golden and just set, about 45 minutes; let cool. Dust with confectioners' sugar.

BUTTERMILK-LEMON CHESS PIE



Buttermilk-Lemon Chess Pie image

Provided by John Currence

Categories     Dessert     Bake     Thanksgiving     Lemon     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Crust:
2 cups all-purpose flour plus more
1 teaspoon kosher salt
1 teaspoon sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2" cubes
1/2 cup (or more) cold buttermilk
Filling:
1 1/2 cups sugar
1/2 cup (packed) light brown sugar
1 1/2 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
5 large eggs, beaten to blend
2/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1 3/4 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 teaspoons vanilla extract
Pinch of kosher salt
Special Equipment
A 9 1/2"-diameter deep-dish pie pan

Steps:

  • For crust:
  • Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
  • Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
  • Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
  • For filling:
  • Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

LEMON BLUEBERRY BUTTERMILK PIE



Lemon Blueberry Buttermilk Pie image

Make and share this Lemon Blueberry Buttermilk Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

1 prebaked pie crust (10-inch, all-butter pie dough is recommended)
1 1/2 cups sugar
1 tablespoon cornstarch, sifted plus
1 1/2 teaspoons cornstarch, sifted
8 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup apricot preserves
1 tablespoon water
1 1/2 pints fresh blueberries, picked through, stems discarded

Steps:

  • Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
  • In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
  • Pour mixture into the prebaked pie shell.
  • Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
  • Remove to a wire rack to cool to room temperature before topping with the blueberries.
  • In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
  • Strain through a fine-meshed strainer into a bowl.
  • Add in the blueberries and using a rubber spatula, stir gently to coat.
  • Pile the blueberries on top of the cooled pie.
  • Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.

Nutrition Facts : Calories 424.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 110.5, Sodium 150.6, Carbohydrate 62.3, Fiber 1.6, Sugar 48.2, Protein 4.2

BUTTERMILK LEMON MERINGUE PIE



Buttermilk Lemon Meringue Pie image

For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups buttermilk
3 large egg yolks
2 tablespoons butter
2 tablespoons lemon juice
2 teaspoons grated lemon zest
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell., For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 350 calories, Fat 14g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY BUTTERMILK LEMON PIE



Creamy Buttermilk Lemon Pie image

Helen Ordemann from Washington, Illinois is proud to serve this creamy lemon pie with a light meringue topping. You'll find it's hard to resist a slice...and it cuts beautifully, too.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked

Steps:

  • In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm., In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved., Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 362 calories, Fat 12g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 217mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON BUTTERMILK PIE



Lemon Buttermilk Pie image

Categories     Milk/Cream     Dessert     Bake     Picnic     Lemon     Spring     Chill     Gourmet

Number Of Ingredients 16

Pâte Brisée (recipe below)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup sugar
1 1/2 cups buttermilk
4 large eggs yolks
4 tablespoons all-purpose flour
1 teaspoon vanilla
1 1/2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
freshly grated nutmeg to taste
For Pâte Brisée
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary

Steps:

  • Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
  • Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
  • Make the Pâte Brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

LEMON BUTTERMILK PIE WITH SAFFRON



Lemon Buttermilk Pie with Saffron image

Provided by Alison Roman

Categories     Dessert     Bake     Easter     Mother's Day     Lemon     Saffron     Buttermilk     Lemon Juice     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Buttermilk pie dough:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup buttermilk
Filling and assembly:
2 tablespoons all-purpose flour, plus more
6 large egg yolks
3 large eggs
1 1/4 cups buttermilk
1 1/4 cups sugar
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1/4 teaspoons kosher salt
Pinch of saffron threads
2 tablespoons unsalted butter, melted, cooled slightly
Whipped cream (for serving)

Steps:

  • For buttermilk pie dough:
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  • Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
  • DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  • For filling and assembly:
  • Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
  • Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
  • Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
  • Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
  • DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.

LEMON BUTTERMILK PIE



Lemon Buttermilk Pie image

Make and share this Lemon Buttermilk Pie recipe from Food.com.

Provided by Juliesmom

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 9

1/2 cup butter
2/3 cup sugar
3 eggs, separated
1/2 teaspoon salt
1 teaspoon grated lemon, rind of
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups buttermilk
1 9" unbaked pie shell

Steps:

  • Cream the butter and sugar together.
  • Add the egg yolks one at a time, beating well.
  • Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
  • Add buttermilk.
  • Beat egg whites until stiff and fold into buttermilk mixture.
  • Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
  • Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
  • Serve warm or cooled.

LEMON COCONUT BUTTERMILK PIE RECIPE - (4/5)



LEMON COCONUT BUTTERMILK PIE Recipe - (4/5) image

Provided by sandrac-2

Number Of Ingredients 9

Sugar Crust .
1 coconut \
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2/3 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest

Steps:

  • 1. While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard. 2. Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle. 3. Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces. 4. Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use. 5. Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 4000• 6. Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut. 7. Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

LEMON BUTTERMILK PIE



Lemon Buttermilk Pie image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 pies

Number Of Ingredients 9

1 1/4 pounds granulated sugar
6 tablespoons all-purpose flour
8 eggs
8 ounces butter, melted
16 ounces buttermilk
2 teaspoons vanilla extract
2 teaspoons lemon zest
1 ounce lemon juice
2 pie shells, prebaked

Steps:

  • Preheat oven to 300 degrees F.
  • Whisk together sugar and flour, adding eggs gradually. Slowly add melted butter. Whisk in remaining ingredients and pour into pie shells. Bake pie in preheated oven for 30 minutes, or until mixture is just set.

BUTTERMILK LEMON PIE



Buttermilk Lemon Pie image

This Pie is absolutely delicious. If you love lemon pie, you need to try this. It's my favorite pie..I am always being asked for the recipe. Another thing I like about it is no meringue. Enjoy! Recipe courtesy of TOH, from my April/May 2003 issue. My photo's

Provided by Cassie *

Categories     Puddings

Time 1h

Number Of Ingredients 11

pastry for single-crust pie (9 inches)
1 c sugar
3 Tbsp all-purpose flour
1/2 tsp salt
2 c buttermilk
4 eggs
1/4 c butter, melted
1/3 c lemon juice
1 Tbsp grated lemon peel
1 tsp vanilla extract
1/4 tsp ground nutmeg

Steps:

  • 1. Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside.
  • 2. In a large bowl, combine the sugar, flour and salt.
  • 3. In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
  • 4. Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
  • 5. I love how simple this pie is. Enjoy!!

LEMON BUTTERMILK PIE WITH SAFFRON RECIPE - BON APPéTIT



Lemon Buttermilk Pie with Saffron Recipe - Bon Appétit image

How to make Lemon Buttermilk Pie with Saffron Recipe - Bon Appétit

Provided by @MakeItYours

Number Of Ingredients 18

buttermilk pie dough
1¼ cups all-purpose flour
1 tablespoon sugar
½ teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
¼ cup buttermilk
Filling and assembly
2 tablespoons all-purpose flour, plus more
6 large egg yolks
3 large eggs
1¼ cups buttermilk
1¼ cups sugar
1 tablespoon finely grated lemon zest
⅓ cup fresh lemon juice
¼ teaspoon kosher salt
pinch of saffron threads
2 tablespoons unsalted butter, melted, cooled slightly
Whipped cream (for serving

Steps:

  • buttermilk pie dough
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  • Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
  • DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  • Filling and assembly
  • Preheat oven to 325°. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
  • Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
  • Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 Tbsp. flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
  • Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
  • DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover

BUTTERMILK LEMON PIE



Buttermilk Lemon Pie image

..

Provided by Kathleen Riemer

Categories     Pies

Number Of Ingredients 11

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked

Steps:

  • 1. In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. • Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm. • In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. • Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

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