lemon buttermilk pie

Lemon Buttermilk Pie

This lemon buttermilk pie recipe is a delicious old fashioned dessert, wonderful with a dollop of whipped cream and fresh blueberries or raspberries.   If the crust seems to be browning too much, cover the outer crust with a pie shield or make a shield with aluminum.

Total Time: 45 minutes


  • 4 eggs
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 1/2 cups buttermilk
  • 1/4 cup butter, melted
  • grated peel of 1 lemon
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 unbaked 9-inch pie shell
  • cinnamon, optional


Heat oven to 375°.

In a large mixing bowl beat eggs and sugar until light and lemon-colored. Beat in flour, then buttermilk, melted butter, lemon peel, lemon juice, and vanilla.

Pour mixture into pie shell. If desired, sprinkle top lightly with cinnamon. Bake in a 375° oven for 20 minutes. Reduce the oven temperature to 325° and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack.

Makes one 9-inch buttermilk pie, or about 8 servings.

DH sampled and declared “Oh So Good!”

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