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A freshly baked buttermilk pie with lemon curd is garnished with powdered sugar, lemon slices, mint leaves, and white flowers. The pie sits in a white ceramic dish on a wooden surface. There are whole lemons and a striped cloth towel beside the dish.
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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
Cook Time 1 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.