TL;DR: Lemon Buttermilk Pie is what happens when Southern pantry staples meet citrus swagger. This is the dessert that converts chess pie skeptics. Alison Roman's decade-old masterpiece hits brighter, more fragrant than traditional versions—buttermilk tang in both the flaky crust and silky custard, fresh lemon zest and juice keeping every bite vibrant, optional saffron threading golden floral notes through the filling.

Lemon Buttermilk Pie is what happens when Southern pantry staples meet citrus swagger.

This is the dessert that converts chess pie skeptics. Alison Roman's decade-old masterpiece hits brighter, more fragrant than traditional versions—buttermilk tang in both the flaky crust and silky custard, fresh lemon zest and juice keeping every bite vibrant, optional saffron threading golden floral notes through the filling. Perfect for Sunday supper or Easter stunners.

🍴 INGREDIENTS: • 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 • 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 • Whipped cream (for serving)

🥄 METHOD: 1. Pulse 1¼ cups flour, 1 Tbsp. sugar, and ½ tsp. salt in food processor to combine. 2. Add ½ cup chilled butter and pulse until mixture resembles coarse meal with pea-size pieces remaining. 3. Transfer to bowl, add ¼ cup buttermilk, mix with fork until shaggy dough forms. Pat into disk, wrap, chill 4 hours. 4. Preheat oven to 325°. Roll dough to 14" round, transfer to 9" pie dish. Trim to 1" overhang, fold under, crimp edges. Prick bottom with fork, freeze 15 minutes. 5. Line crust with parchment and pie weights, bake 20-25 minutes until edges dry. Remove weights, bake 10-12 minutes until surface dry. 6. Blend 3 eggs plus 6 yolks, 1¼ cups buttermilk, 1¼ cups sugar, lemon zest, lemon juice, salt, and saffron (if using) until smooth. With motor running, add 2 Tbsp. flour, then 2 Tbsp. melted butter. 7. Tap blender to burst bubbles, pour through fine-mesh sieve into warm crust. 8. Bake 55-65 minutes, rotating halfway and covering edges with foil if browning too quickly, until edges set but center jiggles slightly. 9. Cool completely on wire rack. Serve topped with whipped cream.

Save this for your next Sunday supper.

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