Buttermilk Lemon Cream Pie
A tangy and creamy lemon buttermilk pie with a smooth custard filling, perfect for spring gatherings or citrus lovers seeking a refreshing dessert.
Ingredients
Instructions
- Combine sugar and cornstarch in a heavy saucepan.
- Mix well and add buttermilk.
- Cook over medium heat, stirring constantly until mixture comes to a boil.
- Remove from heat and stir in margarine.
- Separate eggs, then gradually add the egg yolks to the hot mixture, stirring constantly.
- Add lemon rind and lemon juice to the mixture and cook until thickened.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the lemon custard.
- Pour the filling into the baked pie shell.
- Chill in the refrigerator for at least 2 hours before serving.
Tips & Substitutions
For a richer flavor, consider using homemade buttermilk by mixing milk with a tablespoon of vinegar or lemon juice. If you need a dairy-free option, almond milk combined with a tablespoon of vinegar works well too. To enhance the lemon flavor, use fresh lemon juice and zest. Ensure your egg whites are at room temperature for better volume when beaten.
Serving Suggestions
Serve the Buttermilk Lemon Cream Pie chilled, garnished with a dollop of whipped cream or a sprinkle of lemon zest for added flair. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. This pie makes an excellent dessert after a light meal, like a salad or grilled fish, and is perfect for summer gatherings.
Storage & Reheating
Store the leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The pie is best enjoyed chilled, but if you prefer, you can let it sit at room temperature for about 30 minutes before serving to soften slightly. Avoid freezing the pie, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Lemon Cream Pie contains roughly 295 calories, with 6g protein, 40g carbohydrates, and 12g fat. It is a good source of protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This will create a buttermilk substitute that works well in the recipe.
How do I prevent the filling from curdling?
To prevent curdling, make sure to temper the egg yolks by gradually adding some of the hot mixture to them before mixing them back into the saucepan. This will help gradually raise their temperature and reduce the risk of cooking them too quickly.
Can I make this pie ahead of time?
Absolutely! You can make the pie a day in advance. Just be sure to cover it well in the refrigerator to maintain its freshness. The flavors will meld beautifully overnight, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).