Zesty Greek Lemon Buttermilk Pie with Almond Biscuit Crust
A delightful twist on a classic Greek dessert with a crunchy almond base.
Experience the rich, tangy flavors of Greek lemon pie with a unique buttermilk twist, all nestled in a crisp almond biscuit crust.
- 1 h 30 min
- 8
- Intermediate
Ingredients
Almond Biscuit Crust
Lemon Buttermilk Filling
Preparation
Preparing the Almond Biscuit Crust
Preheat the oven
Preheat the oven to 350°F (175°C).
Combine ingredients
In a mixing bowl, combine the almond flour, melted butter, sugar, vanilla extract, and salt. Mix until well combined.
Press into pan
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Preparing the Lemon Buttermilk Filling
Whisk eggs and sugar
In another bowl, whisk together the eggs and sugar until light and creamy.
For best results, use freshly squeezed lemon juice.
Add remaining ingredients
Add the buttermilk, lemon juice, lemon zest, flour, and salt. Mix until smooth.
Ensure there are no lumps in the filling mixture for a smooth texture.
Pour filling
Pour the filling into the prepared crust.
Chill the crust before adding the filling to prevent it from becoming soggy.
Timing & Heat Guide
Pre-bake the crust
10 min at 350°F (175°C).
Bake the filled pie
40 min at 350°F (175°C).
Cooking Process
Baking the Pie
Place the pie on the middle rack of the preheated oven.
Checking for Doneness
The pie is ready when the filling is just set and jiggles slightly in the center.
Cooling
Allow the pie to cool on a wire rack for at least 1 hour before serving.
Plating & Serving
Zesty Greek Lemon Buttermilk Pie with Almond Biscuit Crust
Zesty Greek Lemon Buttermilk Pie with Almond Biscuit Crust
Plating & Serving
Slice the pie into wedges and serve chilled or at room temperature for a refreshing dessert.