Old-fashioned Buttermilk Pie with Lemon Curd Recipe

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My buttermilk pie recipe has been a family favorite pie for years.

Recently, I decided to change it up a bit by adding lemon curd.

And wow, it just made a great recipe even better!

homemade lemon curd

I love to make homemade lemon curd to use in my recipes.

It is so good in so many different things.

You can certainly use store bought lemon curd for this lemon buttermilk pie, but if you have the chance to make your own lemon curd, it just takes it up a notch.

Lemon curd is also a great gift for friends, family or neighbors.

Put it in a cute jar with a tag and it can also be a great favor for a summer party or a lemon theme party.

See my homemade lemon curd recipe and some of my favorite ways to use it.

ingredients for lemon buttermilk pie

unbaked pie crust – you can use a frozen pie crust (thawed) or your own homemade pie crust
1/2 cup unsalted butter (1 stick)
1/4 cup all purpose flour
1 1/4 cups of sugar
1/2 cup real buttermilk
3 large eggs
3 tablespoons lemon curd
1 teaspoon lemon zest
juice from 1 lemon – I like to use meyer lemons whenever I can find them, but that is certainly optional

directions for buttermilk pie with lemon curd

Preheat oven to 350 degrees.

Melt 1 stick butter.
Stir 1/4 cup flour into melted butter and mix until flour is dissolved.
Add butter mixture, sugar, buttermilk, eggs, and lemon curd to large bowl or mixer bowl and mix on low speed until well blended.
Add lemon juice and lemon zest and mix pie filling just until incorporated and is a creamy custard consistency.

Pour mixture into pie shell, place in preheated oven and bake pie for 60 minutes.
Don’t be tempted to cook longer even if it seems not quite done in the center.
The center of the pie should have a slight jiggle when you remove the pie from the oven.

The only exception to this time would be if your oven cooks a little hotter and the pie is done sooner than 60 minutes.

At about 30 minutes the top will begin to brown and you don’t want the top to be over done.

“Tent” a piece of aluminum foil over the pie. This will prevent the top from getting over cooked. You just want the top to be lightly golden brown.

After 60 minutes, remove from oven and let cool.

Be sure and print the recipe to save for later

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Buttermilk Pie with Lemon Curd

This 1 bowl pie recipe is easy and delicious and only has 6 simple ingredients. It's sure to be a family favorite!

Course Dessert

Cuisine American

Keyword buttermilk pie, buttermilk pie with lemon curd, custard pie, lemon buttermilk pie, pie recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 8 servings

Cost 5

Equipment

• electric mixer
• lemon zester
• lemon juicer

Ingredients

• 1 pie crust (unbaked)
• 1 stick butter (1/2 cup) melted
• 1/4 cup all purpose flour
• 1 1/4 cup sugar
• 1/2 cup buttermilk
• 3 large eggs
• 3 tablespoons lemon curd
• 1 teaspoon lemon zest
• juice from lemon juice

Instructions

• Preheat oven to 350 degrees.
• Melt 1 stick butter.
• Stir 1/4 cup flour into butter and mix until well blended.
• Add butter mixture, sugar, buttermilk, eggs, and lemon curd into mixing bowl and mix on low speed until incorporated well.
• Add lemon zest and lemon juice and mix just until well blended into a creamy custard consistency.
• Pour filling into unbaked pie shell.
• Bake at 350 degrees for 60 minutes. (The center should have a slight jiggle.)
• Remove from oven and let cool.

Notes

At about 30 minutes the top of the pie will begin to brown and you don’t want the top to be overdone.
“Tent” a piece of aluminum foil and gently place over the top of the pie until the pie is finished baking.  This will prevent the top from getting too done. 

what is buttermilk pie?

Buttermilk pie is a traditional pie in the southern part of the US.

It is a custard type pie with a filling that usually consists of sugar, buttermilk (key ingredient), eggs, butter and flour.

The batter is then poured into a pie crust and baked until filling is set.

does buttermilk pie need to be refrigerated?

There is a bit of controversy about whether or not buttermilk pie needs to be refrigerated or not.

Some say it is fine left on the counter for a couple of days.

However, since there are dairy products in this pie, others would argue that it does need to be refrigerated, so I normally err on the side of caution.

Since I prefer to serve this pie warm or at least at room temperature, I make it the day I am going to serve it.

Then cover any leftovers with foil or plastic wrap and refrigerate.

Some would say that buttermilk pie is best when served and eaten chilled.

It’s a personal taste, so try it out, and you decide for yourself!

This old-fashioned southern dessert is always a crowd pleaser, so there is a good chance there won’t be any leftover pie.

does buttermilk pie have a strong buttermilk flavor?

dust the top with powdered sugar
fresh berries on the side (I like to serve sliced strawberries)
homemade whipped cream on top
vanilla ice cream

variations for lemon buttermilk pie

If you prefer a more tangy flavor, you an add a bit more lemon zest to the filling.

If you prefer a classic buttermilk pie without the lemon flavor, omit the lemon curd, lemon juice and lemon zest and add in 1 teaspoon vanilla extract.

I use a store-bought crust, but certainly a homemade flaky pie crust would be great!

This old-fashioned recipe is a simple pie to make and one of those classic southern desserts.

If you like lemon flavor, this might be the best pie you’ve ever had!

I would love to know if you try it. I love hearing from you!

blessings,

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