Buttermilk Lemon Chess Pie

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A Southern favorite, this is an extremely easy pie to make and is delicious. Make your favorite pie crust recipe or use one roll of store bought crust if you want and line a 9 inch pie pan crimping the edges.

2 Cups granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon Fine Sea Salt
1/4 cup buttermilk powder reconstituted in 1 cup water, at room temperature or 1 cup buttermilk
4 large eggs, at room temperature
4 large egg yolks, at room temperature
2 teaspoons Salty-Savory-Sweet Double Strength Vanilla Extract
1 stick butter, melted
2 teaspoons finely grated lemon zest

Heat the oven to 350°F and arrange a rack at the lowest level. Place the dough-lined pie plate on a baking sheet. Whisk the sugar, flour, and salt in a large bowl to aerate and combine. Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth. Add the melted butter and lemon zest and whisk until smooth. Pour the mixture into the pie plate.
Bake until the filling is just set in the middle and the top is golden brown, about an hour. Cool pie on a wire rack to room temperature before cutting. Store covered in the refrigerator for up to 3 days.


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