Old-Fashioned Buttermilk Lemon Pie

I always wondered what qualifies a recipe as “Old- Fashioned.” I like to think it’s because it’s a classic. Buttermilk pies are just that, classic and delicious. I recently made this pie for our Easter celebrations. The lemon flavor was perfect, almost like lemon sherbet ice cream.


1 unbaked 9-inch pie shell

4 eggs, slightly beaten

¾ cup sugar

2 Tablespoons flour

1½ cup buttermilk

¼ cup butter, melted

Grated zest from one lemon

3 Tablespoons lemon juice

1 teaspoon vanilla

Whipped cream (optional)

Powdered sugar (optional)


  1. Make your homemade pie crust and place in a 9-inch pie plate. If using a premade frozen crust, unthaw. Preheat oven to 375 degrees.
  2. In the bowl of an electric stand mixer beat eggs and sugar until light yellow in color. Beat the flour in first, then add buttermilk, melted butter, lemon zest, lemon juice and vanilla.
  3. Pour the mixture into your unbaked pie crust. Bake at 375 degrees for 20 minutes. Reduce the oven temperature to 325 degrees and continue baking until the center is set, about 20-25 minutes. Cool on oven rack. Add whipped cream and powdered sugar if desired.

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