I love pie and I love Meyer lemons, so making {and loving} this recipe was a no-brainer. It was also a no-brainer to prepare. Easiest pie ever. I did have a tough time waiting for it to cool completely before gobbling it up!
Ingredients
2/3 cup sugar
1/3 cup flour
1/3 cup finely ground cornmeal
2/3 cup unsalted butter, melted {cool to room temperature}
4 eggs
1/2 vanilla bean, split and scraped {I order beans here}
1 1/3 cups buttermilk {How to Make Buttermilk}
Zest of 1 Meyer lemon
1/8 teaspoon salt
1 9-inch pie crust {I use my favorite pie crust recipe}
Directions
Preheat an oven to 375 F.
In a large bowl whisk the sugar, flour, cornmeal and butter until well blended. Add the eggs, one at a time, whisking after each. Add vanilla beans, buttermilk, lemon zest and salt. Whisk just until incorporated, not a whisk more. Pour the filling into the unbaked pie shell.
Bake 40 to 45 minutes, or until toothpick inserted in the middle of the pie comes out clean. Cool completely before serving.
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Nancy says
Have you gotten any lemons from your meyer lemon tree? Just curious when or if they will actually produce. We bought a miniature orange bush/plant one time that was supposed to produce fruit, but it never really grew anything bigger than the size of a dime.
Rachel says
Thinking of making this today. Cornmeal seems like an odd ingredient, texture. Can’t wait to see how it tastes though. I purchased a bag of 6 meyer lemons about a week ago. So glad to be able to use them for something yummy. I also made orange marmalade. :0)
Ramona says
Can you put some of the lemon juice in the filling to make it more lemony? I have never had a meyer lemon before and have always wanted to make a buttermilk pie so this sounds like a good start. Already bought the meyer lemons but thought I would ask about the juice. Thanks…..
Ramona says
I made the pie. I loved the way it looked after it baked. I didn’t like the cornmeal taste, plus the cornmeal seemed to sink to the bottom and made the crust thick. I just ate the top part and left the “thick cornmeal crust”. Also thought it could have more lemon flavor. Just my take on it. I still like to try new things and see what works for me.
Wynne says
If you like it more lemony, I’d add more zest. The flavor from the juice would partly wash out in baking, and the acid might mess with the texture. But zest should be fine.
Mavis says
Great tip!
Julie Ann says
I think the ‘sinking cornmeal’ issue might be combated by allowing the lemon mix to sit for 15-20 minutes (before pouring it into the pie crust), then give it one or two more turns – maybe fold instead of stir/whisk? As a gluten-free baker who deals with cornmeal often, it needs time to absorb moisture in the mix or it will ‘sink and crust’. I am going to the store after work and finding myself some Meyer lemons. *must have lemon pie!*
Mavis says
Thanks for the input!
Deborah says
My grandmother used to make buttermilk pies. Sometimes she’d put lemon extract in them, sometimes she put some crushed pineapple, and sometimes, she put some coconut in. All were so good! I want to try this recipe. Hers called for a lot more sugar. It was always sooo sweet.