Buttermilk Pie with Lemon Zest is a timeless Southern dessert that strikes a perfect balance between rich creaminess and zesty brightness. The tangy buttermilk base creates a smooth, custard-like filling,

while a touch of fresh lemon zest brings a delightful hint of citrus that cuts through the sweetness. Nestled in a buttery pie crust, this pie is golden, velvety, and irresistibly comforting.

Perfect for holidays, family gatherings, or a simple weekend treat, it’s a pie that embodies classic home baking with a refreshing twist that makes every bite special.

Why I Love This Recipe

I love Buttermilk Pie with Lemon Zest because it’s a perfect blend of simplicity and sophistication. It requires basic pantry ingredients but results in a dessert that tastes like something straight from a gourmet bakery.

The lemon zest adds a bright, tangy aroma that elevates the rich, creamy custard filling. It’s a recipe that feels nostalgic — reminding you of homemade desserts from childhood — yet it’s elegant enough to serve at dinner parties. The texture is silky, the flavor is comforting, and it pairs beautifully with whipped cream or fresh berries.

Why It’s a Must-Try Dish

This pie is a must-try for anyone who loves desserts that are both comforting and refined. The combination of tangy buttermilk and zesty lemon transforms a traditional Southern pie into something truly special.

It’s:

Easy to make with simple ingredients.
Beautifully balanced — sweet, tangy, and creamy.
Perfect for all occasions, from casual to elegant.
Versatile — delicious warm or chilled.

If you’ve never baked a buttermilk pie before, this recipe is the perfect place to start.

Recipe Overview

Preparation Time: 15 minutes
Baking Time: 45 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Servings: 8
Calories: ~320 kcal per serving
Cuisine: Southern American
Course: Dessert

Ingredients

For the Pie Filling

1 cup buttermilk
1 ½ cups granulated sugar
3 large eggs
½ cup unsalted butter, melted and slightly cooled
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest (about 1 lemon)
¼ teaspoon salt

For the Crust

1 (9-inch) unbaked pie crust (homemade or store-bought)

Optional Toppings

Whipped cream
Fresh berries or candied lemon slices
Dusting of powdered sugar

Simple Cooking Directions

Preheat oven and prepare crust.
Whisk all filling ingredients together until smooth.
Pour filling into crust and bake until golden.
Cool completely before serving.

Step-by-Step Recipe Preparation

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
Roll out your pie crust and place it into a 9-inch pie dish.
Trim and crimp the edges. Set aside.

Step 2: Make the Filling

In a large bowl, whisk together sugar, flour, and salt.
Add the eggs one at a time, whisking until smooth.
Mix in melted butter, buttermilk, vanilla, lemon juice, and lemon zest.
Whisk until the filling is smooth and creamy with no lumps.

Step 3: Assemble the Pie

Pour the filling into the prepared crust.
Tap the dish gently to remove any air bubbles.

Step 4: Bake

Bake for 40–45 minutes, or until the top is golden and the center is just set (it may jiggle slightly).
If the crust browns too quickly, cover the edges with foil halfway through baking.

Step 5: Cool and Serve

Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 30 minutes before slicing.

How to Serve

Serve Buttermilk Pie with Lemon Zest chilled or at room temperature.
Top each slice with:

A dollop of fresh whipped cream
Lemon zest curls or candied lemon slices
A few fresh berries for a pop of color and flavor

It pairs beautifully with tea, coffee, or a glass of sparkling lemonade.

Additional Recipe Tips

Room temperature ingredients make mixing smoother and prevent curdling.
Don’t overbake — the center should have a slight jiggle when removed from the oven.
Use fresh lemon zest — it makes all the difference in flavor.
To prevent a soggy crust, pre-bake (blind bake) it for 10 minutes before adding the filling.
Chill the pie completely before slicing for neat, clean cuts.

Variations

Classic Vanilla Buttermilk Pie: Omit lemon zest and juice; add 1 extra teaspoon vanilla.
Coconut Buttermilk Pie: Add ½ cup shredded coconut to the filling.
Berry Buttermilk Pie: Fold in ½ cup blueberries or raspberries before baking.
Brown Butter Version: Use browned butter instead of melted butter for a nutty flavor.
Spiced Pie: Add a pinch of cinnamon or nutmeg for warmth.

Freezing and Storage

Storage: Keep refrigerated in an airtight container for up to 4 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Tip: Avoid freezing with whipped cream on top — add that after thawing.

Special Equipment Needed

9-inch pie dish
Mixing bowls
Whisk
Zester or fine grater
Cooling rack

Frequently Asked Questions (FAQ)

1. Can I use low-fat buttermilk?
Yes, but full-fat buttermilk yields a creamier texture.

2. Can I make it ahead of time?
Absolutely! This pie tastes even better after chilling overnight.

3. What can I use instead of buttermilk?
You can make a quick substitute: mix 1 cup milk with 1 tablespoon lemon juice or vinegar, and let it sit for 5 minutes.

4. My pie cracked on top — what happened?
That usually means it was overbaked. Bake until the center is just set with a slight wobble.

5. Can I add meringue on top?
Yes! Top with meringue and broil lightly for a lemon meringue-style twist.

Conclusion

Buttermilk Pie with Lemon Zest is the ultimate blend of tradition and freshness. The creamy, tangy custard with its buttery crust and citrus brightness makes it both comforting and elegant.

It’s the kind of dessert that brings people together — nostalgic yet exciting, simple yet unforgettable. Whether you’re baking for family, guests, or just yourself, this pie guarantees a perfect balance of sweet, tart, and creamy goodness in every slice.