Imagine a dessert that perfectly balances tangy, sweet, and creamy flavors in one irresistible slice. This Meyer Lemon Buttermilk Pie with Blackberry Sauce is not just a dessert – it's a culinary experience that will transport you to a sun-drenched orchard with every bite. Combining the delicate sweetness of Meyer lemons, the rich creaminess of buttermilk, and a vibrant blackberry sauce, this pie is about to become your new favorite showstopping dessert that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup sugar
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup Meyer lemon juice
- 1 tablespoon lemon zest
- Blackberries for sauce
- 1/2 cup water
- 2 tablespoons sugar (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it and placing the pie crust inside, crimping the edges decoratively.
- In a large mixing bowl, whisk together sugar and eggs until the mixture becomes light and slightly fluffy, about 2-3 minutes.
- Gradually add buttermilk, Meyer lemon juice, and lemon zest to the egg mixture, whisking continuously to create a smooth, well-incorporated filling.
- Pour the filling into the prepared pie crust, ensuring an even distribution and avoiding overfilling.
- Carefully transfer the pie to the preheated oven and bake for 45-50 minutes, or until the center is just set and the top is golden brown. The filling should have a slight wobble when gently shaken.
- While the pie is baking, prepare the blackberry sauce by combining blackberries, water, and sugar in a small saucepan over medium heat.
- Simmer the blackberry mixture for 10-12 minutes, stirring occasionally and gently mashing the berries to release their juices. Strain the sauce through a fine-mesh sieve to remove seeds if desired.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 1 hour. The filling will continue to set as it cools.
- Once cooled, slice the pie and serve each piece with a drizzle of warm blackberry sauce.
- For best flavor and texture, refrigerate any leftovers and consume within 2-3 days. Allow the pie to come to room temperature before serving.
Tips
- Choose fresh, high-quality Meyer lemons for the most intense and authentic citrus flavor. Their unique sweetness sets this pie apart from traditional lemon desserts.
- Ensure your eggs and buttermilk are at room temperature before mixing to create a smoother, more consistent filling.
- When whisking the egg and sugar mixture, beat until it becomes light and slightly fluffy – this helps create a lighter, more delicate pie texture.
- Be careful not to overbake the pie. The center should have a slight wobble when gently shaken, as it will continue to set while cooling.
- For the blackberry sauce, use ripe, fresh blackberries for the most intense flavor. If fresh aren't available, frozen berries work well too.
- Strain the blackberry sauce if you prefer a smoother consistency, or leave some berry chunks for added texture.
- Let the pie cool completely before slicing to ensure clean, beautiful cuts and proper setting of the filling.
- For an extra touch of elegance, garnish with fresh lemon zest or a few whole blackberries before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 95mg
