Lemon Buttermilk Pie

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 most-loved pie recipes. Think of it as a brighter, more fragrant take on chess 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 cooking with saffron, a little goes a long way. If you’d rather skip it, the pie will still be delicious.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 FAQWhat 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 buttermilk for 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 tiny splash of almond extract 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.