Lemon Buttermilk Pie

Sweeter and less acidic than regular lemons, Meyer lemons give this pie a mellow citrus flavor.

Lemon Buttermilk Pie
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  1. 1 1/4 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 1/2 teaspoon kosher salt
  4. 1/2 cup cold butter, diced
  5. 2 tablespoons buttermilk
  6. 2 tablespoons ice water, more as needed
Lemon Buttermilk Filling
  1. 1 cup sugar
  2. 2 tablespoons fresh Meyer lemon zest
  3. 1 vanilla bean, split in half lengthwise, seeds reserved
  4. 1/4 cup all-purpose flour
  5. 1/4 teaspoon salt
  6. 2 large eggs
  7. 2 large egg yolks
  8. 1 1/4 cups whole buttermilk
  9. 1/2 cup sour cream
  10. 1/2 cup heavy whipping cream
  11. 1/4 cup fresh Meyer lemon juice
Ginger Cream Topping
  1. 1 cup heavy whipping cream
  2. 1/2 teaspoon vanilla extract
  3. 1/2 teaspoon coconut extract
  4. 1/4 teaspoon ground ginger
  5. 1/3 cup confectioners' sugar
For crust
  1. In the work bowl of a food processor, combine flour, sugar, and salt; pulse to combine.
  2. Add butter, and pulse until mixture is crumbly.
  3. In a small bowl, whisk together buttermilk and ice water. With processor running, gradually add to dough, about 1 tablespoon at a time, pulsing until dough comes together. Form into a disk; wrap with plastic wrap, and chill for at least 30 minutes or up to 2 days.
  4. On a lightly floured surface, roll dough to a 12-inch circle. Lay dough in a 9-inch pie plate, allowing excess to hang over sides. Fold excess dough under. Using your thumb and fingers, flute edges. Place in freezer for 30 minutes.
  5. Preheat oven to 400°. Position rack in the lower third of oven. Place frozen crust on a rimmed baking sheet. Line dough with a piece of parchment paper, allowing excess to hang over sides. Fill with pie weights.
  6. Bake until dough holds its shape when parchment is lifted, 15 to 20 minutes. Remove from oven, and let cool slightly on a wire rack. Remove weights and parchment. Return to oven, and bake until bottom is lightly browned, about 5 minutes. Remove from oven, and let cool completely on a wire rack.
For filling
  1. In a medium bowl, combine sugar, zest, and reserved vanilla seeds; rub together with your fingers.
  2. In a separate medium bowl, whisk flour and salt. Add flour mixture to sugar mixture, whisking until combined. Add eggs and yolks, whisking gently to avoid incorporating excess air, until smooth.
  3. In a small bowl, whisk together buttermilk, sour cream, whipping cream, lemon juice, and vanilla. Add buttermilk mixture to egg mixture, whisking until smooth.
  4. Pour filling into crust. Decrease oven temperature to 325°.
  5. Bake until just set, about 45 to 50 minutes. Filling should jiggle slightly in middle.
  6. Remove from oven, and let cool completely on a wire rack. Serve with Ginger Cream Topping (recipe follows) and garnish with candied lemon zest, if desired. Serve at room temperature, or chill before serving.
  7. Store covered in refrigerator for up to 3 days.
For ginger cream topping
  1. In a medium bowl, beat all ingredients at medium-high speed until stiff peaks form. Use immediately, or store covered in refrigerator for up to 3 days.
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