Lemon Buttermilk Pie: A Bright Southern Classic

A Brighter Take on a Classic Southern Dessert

Published August 5, 2026 · Rated 4.3 out of 5 (150 ratings)

Cookbook author and former Bon Appétit food editor Alison Roman developed this lemon buttermilk pie more than a decade ago, and it remains one of our favorites. Think of it as a brighter, more fragrant take on classic buttermilk pie, with the tang of buttermilk in both the flaky crust and silky filling.

Fresh lemon zest and lemon juice keep the custard vibrant, while just a pinch of saffron adds delicate floral notes and a golden hue without overpowering the citrus. If you’re new to saffron, a little goes a long way. If you’d rather skip it, the pie will still be delicious.

Buttermilk Does Double Duty

In the crust, buttermilk creates an especially tender, flaky texture. Blind baking is critical to ensure it stays crisp beneath the creamy filling. Handle the dough gently to keep it flaky, and let the finished pie cool completely before serving with softly whipped cream.

Lemon Buttermilk Pie FAQs

What does buttermilk do in this pie? Can I swap it out?

Buttermilk adds a subtle tang that balances the sweetness of the custard. It’s also used in the pie dough, where it helps create a tender, flaky crust. While there are some applications in which it’s easy to substitute a similar ingredient, this isn’t the place—it is a “buttermilk” pie, after all. However, if you absolutely must, plain kefir is an easy 1:1 substitute. Plain whole-milk yogurt thinned with milk until pourable also works.

Where did buttermilk pie come from?

Buttermilk pie is a classic Southern dessert with roots that stretch back to early American home baking. Like chess pie, it was traditionally made with pantry staples—eggs, sugar, butter, and cultured dairy—making it an affordable dessert that didn’t rely on fresh fruit or expensive ingredients. This version stays true to that creamy custard tradition while adding bright lemon and an optional pinch of saffron.

Do I have to use saffron?

No. The saffron is optional, but a small pinch lends a subtle floral aroma and golden color. If you’re skipping it, a pinch of another aromatic spice is a great way to add a little complexity.

Why do I need to blind-bake the crust?

Blind baking sets and browns the crust before the custard filling goes in, preventing a soggy bottom and ensuring the crust bakes up crisp and flaky.

Recipe: Lemon Buttermilk Pie

Yield: 8 servings

Ingredients

Dough

1¼ cups (156 g) all-purpose flour
1 Tbsp. sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
¼ cup (or more) buttermilk

Filling and assembly

2 Tbsp. all-purpose flour, plus more for surface
3 large eggs plus 6 large egg yolks
1¼ cups buttermilk
1¼ cups (250 g) sugar
1 Tbsp. finely grated lemon zest
⅓ cup fresh lemon juice
¼ tsp. Diamond Crystal or Morton kosher salt
Pinch of saffron threads (optional)
2 Tbsp. unsalted butter, melted, cooled slightly (for serving)

Need to make a substitution? Ask AI.

Preparation

Dough

Step 1: Pulse 1¼ cups (156 g) all-purpose flour, 1 Tbsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and pulse until the mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Step 2: Transfer to a large bowl and add ¼ cup 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.

Filling and assembly

Step 3: Preheat oven to 325°. Roll out pie dough on a lightly floured surface to a 14-inch round. Transfer to a 9-inch-diameter pie dish, allowing dough to slump down into the dish. Trim dough, leaving about a 1-inch overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork. Freeze 15 minutes.

Step 4: Line crust with parchment paper or foil, leaving overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until the crust is dry around the edges, 20–25 minutes. Remove parchment and weights and bake until the surface looks dry, 10–12 minutes longer.

Step 5: Meanwhile, blend 3 large eggs plus 6 large egg yolks, 1¼ cups buttermilk, 1¼ cups (250 g) sugar, 1 Tbsp. finely grated lemon zest, ⅓ cup fresh lemon juice, ¼ tsp. Diamond Crystal or Morton kosher salt, and a pinch of saffron threads (if using) in a blender until smooth. With the motor running, add 2 Tbsp. all-purpose flour, then 2 Tbsp. unsalted butter, melted and cooled slightly. Tap the blender jar against the countertop to burst any air bubbles in the filling, then pour it through a fine-mesh sieve into the warm crust; discard any solids (some saffron threads might sneak through the strainer; this is fine).

Step 6: Bake the pie, rotating halfway through and covering the edges of crust with foil if browning too quickly before the filling is done, until the filling is set around the edges but the center still jiggles slightly when gently shaken, 55–65 minutes. Transfer the pie to a wire rack and let cool. Serve the pie topped with whipped cream.

Do Ahead: The pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.

Nutrition Per Serving

Calories (kcal): 360
Fat (g): 19
Saturated Fat (g): 11
Cholesterol (mg): 275
Carbohydrates (g): 43
Dietary Fiber (g): 0
Total Sugars (g): 27
Protein (g): 8
Sodium (mg): 260

Recipe Notes and Credits

Photograph by Elliott Jerome Brown Jr., prop styling by Sean Dooley, food styling by Mieko Takahashi.

Editor’s note: This buttermilk pie recipe was first printed in our March 2014 issue; it has been updated for style.