144.6...Buttermilk Lemon Chess Pie

The final recipe from my 4th of July barbecue is a dessert. I chose to make Buttermilk Lemon Chess Pie for two reasons. One, when I had it awhile back at cooking class, I remember really enjoying it. Two, it called for buttermilk and I had some in the refrigerator. So, the next time you have buttermilk and don’t know what to do with it, I have the perfect thing for you to make!

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Buttermilk Lemon Chess Pie (Serves 8)

Recipe from: Phillis Carey



1 1/3 cups flour, plus more for rolling out dough

1/4 tsp. salt

5 Tbsp. unsalted butter, chilled and cut into small pieces

1/4 cup vegetable shortening, very cold

3 to 4 Tbsp. ice water

1 tsp. fresh lemon juice


2 cups sugar

2 Tbsp. flour

1/2 tsp. salt

1 cup buttermilk, at room temperature

4 large eggs, at room temperature

4 large egg yolks, at room temperature

2 tsp. vanilla

8 Tbsp unsalted butter, melted

2 tsp. lemon zest


1. For crust, whisk together flour and salt in a large bowl. Cut in butter and shortening until pieces are about the size of peas. Drizzle in 3 Tbsp. ice water and lemon juice and mix just until dough comes together, adding last 1 Tbsp. water if dough is too dry. Form dough into a flat disk, wrap in plastic wrap and refrigerate for 1 hour. Roll out dough on a floured surface and ease into a 9 inch pie plate, folding edges under and crimping. Refrigerate crust until ready to bake, at least 30 minutes.

2. For filling, preheat oven to 350 degrees with rack at lowest level. Whisk sugar, flour and salt in a large bowl to combine. Add buttermilk, eggs, yolks and vanilla and whisk until smooth. Add melted butter and lemon zest; whisk until smooth. Pour into pie crust.

3. Place pie plate on a baking sheet and bake until filling is just set in the middle and top is golden, about 55 to 65 minutes. Cool on a rack to room temperature before cutting. Store tightly covered, i the refrigerator for up to 3 days. Return to room temperature before serving. 

Printable Recipe

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Last night I made pizza and salad for dinner. I used Trader Joe’s pizza dough.

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Breakfast this morning was the usual with an addition of prosciutto. 

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Today has been lazy and glorious. Lunch was a tuna sandwich and leftover Caesar Coleslaw with Tangy Caper Dressing:

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We are having friends over this afternoon and going to LA tomorrow to visit family. Have a great rest of your weekend!

What do you do with leftover buttermilk?

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