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  • Writer's pictureBobbi Jo Lathan

Aunt Jean’s Buttermilk Lemon Pie

Updated: Dec 29, 2023

Buttermilk pie2

The is one of the easiest pies in the world to make, but don’t tell anyone! Let them think you spend hours in the kitchen whipping this one up. Best of all, you can also use a ready-made unbaked deep-dish pie crust. Just make sure you toss away the evidence, er, wrapping and packaging!

Aunt Jean's Buttermilk Lemon Pie

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Cuisine: American


15 mins


25 mins


40 mins


1 stick Butter or margarine (softened)

1½ cups Sugar

2 Eggs (beaten)

5 to 6 tablespoons Flour (unbleached)

1 cup Buttermilk

Juice from 1 squeezed Lemon

1 Unbaked pie crust (the ready-made deep-dish by “Pet-Ritz” tastes just like homemade!)

Nutmeg (freshly grated)


  1. Mix all ingredients - except for the nutmeg.

  2. Put unbaked pie curst into a pie plate.

  3. "Fork" the bottom of the unbaked pie crust.

  4. Pour mixture into the crust.

  5. Grate a little fresh nutmeg on top.

  6. Place pie on a cookie sheet to catch any overflow.

  7. Bake at 325° F for 25 to 30 minutes ‘til it barely jiggles in the middle and is browned on top. Yum!


“Fork” means you take a fork and prick holes into the unbaked pie shell so it doesn’t get bubbles in it.


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