Old Fashioned Buttermilk Lemon Pie
If you adore the taste of creamy and tart desserts, this old fashioned buttermilk lemon pie recipe will have you raving. This pie involves a combination of tart and creamy buttermilk, along with eggs, fresh lemon juice and vanilla. The buttermilk makes the filling very creamy in texture, while the eggs help set the filling. This buttermilk pie recipe comes from Bunny, the author of the Bunny’s Warm Oven recipe blog when she wondered about how buttermilk would be in a pie. She wasn’t disappointed when she created this lemon pie recipe and is keeping it on her roster of recipes to make in the future. If you are similar to her and enjoy the combination of tart and sweet in your dessert recipes, this pie will be an excellent choice. The pie is lemony without being too tart, while the buttermilk adds the perfect texture.
To get ample lemon flavour in this pie, Bunny uses both the juice and zest from a lemon. Lemon juice is where the acidity is which is why it is such a great addition to this pie recipe, but the zest is also necessary because it imparts a floral, lemony note to the pie as well. When baked in the oven, the oils from the zest releases into the filling giving it a perfect citrus taste. The secret to any excellent lemon dessert is using fresh lemons rather than store-bought lemon juice. The bottled lemon juice won’t impart the same freshness or acidity that fresh lemon juice would, and the lemon zest is essential to the best tasting lemon pies, so whatever you do, don’t skip the addition of fresh lemons. The freshest ingredients will make your dessert recipes even more delicious than they could be, which is why fresh lemons are so essential to this pie.
If you avoid making pies because you don’t enjoy making pie crust, you can still make this lemon pie recipe. Bunny mentions that you can use a store-bought pie crust rather than making your own, which eliminates a lot of work and you can put the focus on just preparing the filling. Of course, if making pie crust is your thing, you can choose your favourite pie crust recipe for a nine-inch pie. The secret to having a perfectly flaky crust with minimal shrinkage is to make sure you don’t overwork the dough. An excellent way of making pie dough is to pulse everything in a food processor until just combined. That way you keep your hands off the butter and prevent it from melting since cold butter imparts flakiness, and you eliminate the need to overwork the dough. Whether you like making pie crust or not, you can successfully make this pie by preparing your a dough or using a store-bought crust. If you are limited for time but enjoy fresh pie crust, you could also freeze homemade pie shells to use in the future.
If you would like to make this pie recipe, but don’t have buttermilk on hand, don’t worry. The secret to making buttermilk at home is to use regular milk and sour it for ten minutes with some white distilled vinegar or some fresh lemon juice. The acidity from the lemon juice or vinegar would help curdle the milk and give it a similar tartness to buttermilk. Once you have figured out how to make buttermilk at home, you will be able to use it in all your favourite dessert recipes or buttermilk pancakes. Thank you to Bunny, the author of the Bunny’s Warm Oven recipe blog, for sharing her old fashioned lemon pie recipe with us.
Learn MORE / Get RECIPE at Bunny's Warm Oven
To help with slow website load, we have put all photos for this article here: View photo gallery.