Photo: Lemon Buttermilk Pie Recipe
Ingredients
- 1 1/4 pounds granulated sugar
- 6 tablespoons all-purpose flour
- 8 eggs
- 8 ounces butter, melted
- 16 ounces buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 ounce lemon juice
- 2 pie shells, prebaked
Directions
Preheat oven to 300 degrees F.
Whisk together sugar and flour, adding eggs gradually. Slowly add melted butter. Whisk in remaining ingredients and pour into pie shells. Bake pie in preheated oven for 30 minutes, or until mixture is just set.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By bbc1
on June 04, 2011
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I love buttermilk pie (this is NOT a lemon pie and it wasn't intended to be one either but this one takes forever to make. 30 minutes is not enough. I've baked it twice in perfectly good ovens and it takes about an hour for the filling to set and not be sloshy. Taste is great, cook time is miserable, which is why it only gets 3 stars.
By DONNA53222
on October 09, 2010
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The conversion for the sugar should be 2 3/4 cups PLUS 2 tablespoons. There are 2 1/4 cups of sugar in one pound.
By bizychica
Scottsdale, AZ
on September 07, 2010
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For those who expect more of a "lemony" taste, please understand that this is a buttermilk pie...not a lemon pie. Therefore, the lemon taste SHOULD be subtle. Buttermilk pie has a sweet, rich, dense and almost custard like taste and texture. Too much added liquid from lemon juice will take away from the body and density this pie is supposed to have.
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