BUTTERMILK LEMON PIE
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON BUTTERMILK PIE
Steps:
- 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.
LEMON BUTTERMILK PIE WITH SAFFRON
Provided by Alison Roman
Categories Dessert Bake Easter Mother's Day Lemon Saffron Buttermilk Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For buttermilk pie dough:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For filling and assembly:
- Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
- Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
- Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
- Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
- DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.
LEMON BUTTERMILK PIE
Make and share this Lemon Buttermilk Pie recipe from Food.com.
Provided by Juliesmom
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Cream the butter and sugar together.
- Add the egg yolks one at a time, beating well.
- Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
- Add buttermilk.
- Beat egg whites until stiff and fold into buttermilk mixture.
- Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
- Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
- Serve warm or cooled.
OLD FASHIONED BUTTERMILK LEMON PIE
I always wondered what Old Fashioned Buttermilk Pie would taste like. It's creamy, I loved that. The lemon flavor was perfect, it was like what a lemon sherbet ice cream would taste like. Not in your face lemon flavor, but very nice and enjoyable
Provided by Mary Bostow
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Make your homemade pie crust and place in a 9 inch pie plate. If using premade frozen, unthaw. Preheat your oven to 375 degrees.
- In the bowl of an electric stand mixer beat eggs and sugar until light yellow in color, the mixture will be slightly thick. Beat the flour in first, then the buttermilk, melted butter, lemon zest, lemon juice, and vanilla.
- Pour the mixture into you unbaked pie crust. Bake at 375° for 20 minutes. Reduce the oven temperature to 325° and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack.
CREAMY BUTTERMILK LEMON PIE
Helen Ordemann from Washington, Illinois is proud to serve this creamy lemon pie with a light meringue topping. You'll find it's hard to resist a slice...and it cuts beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm., In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved., Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 362 calories, Fat 12g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 217mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON BUTTERMILK PIE
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1 quart) glass pie plate. Crimp the edge decoratively and chill the shell for 30 minutes.
- Preheat the oven to 350°F. In a bowl whisk together the butter, the sugar, the buttermilk, the egg yolks, the flour, the vanilla, the zest, the salt, and the nutmeg and pour the filling into the shell. Bake the pie in the lower third of the oven for 20 minutes, reduce the temperature to 325°F., and bake the pie for 20 to 25 minutes more, or until the filling is set and golden. Let the pie cool on a rack and serve it at room temperature or chilled.
- Make the Pâte Brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
LEMON-BUTTERMILK PIE
Steps:
- Whisk 1 1/4 cups granulated sugar,1/4 cup light brown sugar, 2 tablespoons flour and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup room-temperature buttermilk, 4 room-temperature eggs, 6 tablespoons cooled melted butter, the zest and juice of 1 lemon and 1 teaspoon vanilla in a separate bowl; whisk in the sugar mixture. Pour into a 9-inch graham cracker crust and bake at 350 degrees F until golden and just set, about 45 minutes; let cool. Dust with confectioners' sugar.
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LEMON BUTTERMILK PIE WITH SAFFRON RECIPE | BON APPéTIT
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4.5/5 (150)Estimated Reading Time 2 minsServings 8
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- Preheat oven to 325°. Roll out pie dough on a lightly floured surface to a 14” round. Transfer to a 9” pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1” overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
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SAFFRON BUTTERMILK LEMON PIE RECIPE - RUMI SPICE
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- Mix the graham cracker crumbs, sugar, and melted butter together in the bottom of a 9" pie dish. Bake for 10 minutes, then remove from the oven and let cool until crust is slightly warm to the touch.
- While the crust is cooling, prepare the filling. Warm buttermilk slightly (no more than 120F) and add saffron. Let buttermilk saffron steep for 10 minutes.
30 DELISH BUTTERMILK RECIPES THAT IMPRESS WITHOUT STRESS 2022
From lacademie.com
5/5 (4)Published 2021-08-30Category Recipes
- Buttermilk Banana Bread. Banana is normally known as a heavenly-sent ingredient to create countless sweet banana desserts. But how about making bread with them?
- Buttermilk Doughnut. Fingers crossed, buttermilk doughnuts are too irresistible for any folk out there. This homemade doughnut might be a bit of a project for the weekend, but it’s actually easier than it might seem, not to mention it taste way better than store-bought.
- Buttermilk Pancake. Pancakes seem to be the symbolic food that is served on breakfast. And with this recipe, there will be no sloppy pancakes in the morning anymore!
- Buttermilk Waffle. A cherished breakfast staple that never fails to put a smile on your face, these buttermilk waffles are perfect for kicking off your mornings.
- Roasted Strawberry And Tahini Buttermilk Shake. Why decide between a milkshake and a smoothie when you can have both? This strawberry and tahini buttermilk shake is a nutritious beverage that doesn’t skimp on the flavors, so you can whiz it up to enjoy it any time of the day.
- Traditional Irish Soda Bread. One of the easiest baked goods of all time, the classic Irish soda bread consists of wheat flour, baking soda, buttermilk, and salt.
- Buttermilk Brioche Bun. Unlike regular burger buns, buttermilk brioche bun is super enriched, soft, and light-textured. Its paper-thin crust and buttery, tender crumb make it a good match for all kinds of delicious burgers, sandwiches, toasts, and casseroles.
- Buttermilk Cucumber Salad. There are thousands of ideal veggies for appetizers, and those starters made with cucumber are the best ones to enjoy, especially in the summertime.
- Charred Onion Dip. When it comes to party appetizers, charred onion dip is always one of the first dishes to be emptied. To prepare this recipe, red onions are charred and combined with buttermilk, mustard, lots of herbs, and a dash of lemon juice.
- Fried Okra With Buttermilk Herb Sauce. Often referred to as the “popcorns of the South’, fried okra is a mouth-watering appetizer and side dish to any dining table.
EASY LEMON BUTTERMILK PIE - FIFTEEN SPATULAS
From fifteenspatulas.com
4.7/5 (11)Total Time 1 hr 55 minsCategory DessertCalories 434 per serving
- Preheat the oven to 350 degrees F. Fit the pie crust into a standard 9" pie plate, and keep it in the refrigerator while you make the filling.
- In a large bowl, whisk to combine the sugar, buttermilk, eggs, melted butter, Meyer lemon juice, Meyer lemon zest, vanilla extract, and salt, until thoroughly blended and smooth.
- Pour the filling into the unbaked pie crust and bake for 60 minutes, until the top is golden brown and crackly. To further assess doneness, jostle the oven rack slightly and look at the filling. The custard should jiggle when moved, but shouldn’t look liquidy or loose in the center.
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