Creamy Buttermilk Lemon Pie Recipes

LEMON-BUTTERMILK PIE

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.

LEMON BUTTERMILK PIE

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.

BUTTERMILK LEMON MERINGUE PIE

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.

OLD-FASHIONED LEMON BUTTERMILK PIE

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.

CREAMY BUTTERMILK PIE FROM FARM JOURNAL

Steps:

• Preheat oven to 425°F.
• Combine eggs, buttermilk, & sugar in a mixer bowl.
• Add flour, melted butter & lemon zest and beat at medium speed until blended.
• Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie).
• Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.

LEMON BUTTERMILK PIE

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 CHESS PIE

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 COCONUT BUTTERMILK PIE

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.