Cookbook author and former Bon Appétit food editor Alison Roman developed this lemon buttermilk pie more than a decade ago, and it remains one of our most-loved pie recipes. Think of it as a brighter, more fragrant take on chess pie, with the tang of buttermilk in both the flaky crust and silky filling. Fresh lemon zest and lemon juice keep the custard vibrant, while just a pinch of saffron adds delicate floral notes and a golden hue without overpowering the citrus. In the crust, buttermilk creates an especially tender, flaky texture. Lemon Buttermilk Pie FAQ