11 Summer Buttermilk Desserts for Southern Charm

Buttermilk desserts embody southern charm with their tangy flavors and sweet fruits. Classic recipes include Buttermilk Peach Cobbler, Classic Buttermilk Pound Cake, and invigorating Buttermilk Lemon Meringue Pie. Indulge in Southern Buttermilk Chess Pie, easy-to-make Buttermilk Ice Cream, and delightful Blueberry Buttermilk Muffins. For a stunning presentation, try Buttermilk Berry Trifle and rich Chocolate Buttermilk Cake. Finally, Buttermilk Pie Bars round out this delicious collection. More enticing options await those who continue exploring.

Buttermilk Peach Cobbler

Buttermilk Peach Cobbler is a delectable summer dessert that highlights the sweet, juicy flavor of fresh peaches paired with a tangy buttermilk batter. This dish is perfect for family gatherings, outdoor picnics, or any celebration where you want to impress your guests with a homemade treat.

With a preparation time of approximately 20 minutes and a baking time of 35-40 minutes, you’ll be able to serve this delightful cobbler in no time.

Ingredients:

• 4 cups fresh peaches, sliced (about 6-8 medium peaches)
• 1 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Ice cream or whipped cream (optional, for serving)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, toss the sliced peaches with 1/2 cup of sugar, lemon juice, and cinnamon. Spread the peach mixture evenly in the bottom of the prepared baking dish.
3. In another bowl, whisk together the flour, baking powder, and salt. Add in the buttermilk, melted butter, vanilla extract, and the remaining 1/2 cup of sugar. Mix until just combined, being careful not to overmix.
4. Pour the buttermilk batter over the peaches in the baking dish, spreading it evenly to cover the fruit.
5. Bake in the preheated oven for 35-40 minutes, or until the cobbler is golden brown and a toothpick inserted in the center comes out clean.
6. Allow to cool slightly before serving. Optionally, serve warm with a scoop of ice cream or a dollop of whipped cream on top.

Variations and Tips:

• Fruit variations: Substitute or combine peaches with other fruits like blueberries, blackberries, or cherries for a mixed fruit cobbler.
• Add spices: For extra flavor, consider adding a pinch of nutmeg or a dash of vanilla flavoring to the batter.
• Make it gluten-free: Use a gluten-free all-purpose flour blend to make this dessert gluten free.
• Serve warm: This dish is best enjoyed warm from the oven, but leftovers can be stored in the refrigerator for a few days and reheated before serving.
• Presentation tips: For a beautiful presentation, serve individual portions in ramekins or small bowls, garnished with fresh mint leaves.

Classic Buttermilk Pound Cake

Classic Buttermilk Pound Cake is a rich and tender dessert that boasts a delightful buttery flavor balanced with a hint of tanginess from the buttermilk.

This cake is perfect for summertime gatherings, picnics, or simply as a sweet treat enjoyed with a cup of tea or coffee.

With a preparation time of about 15 minutes and a baking time of 60-70 minutes, it’s an easy-to-make dessert that is sure to impress family and friends alike.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Cooking Steps:

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.

2. In a medium bowl, mix the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 5 minutes.

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.

Mix until just combined—do not overmix.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Variations and Tips:

• For a citrus twist, add the zest of one lemon or orange to the batter.
• You can enhance the flavor by substituting half of the vanilla extract with almond extract.
• For a lovely glaze, mix powdered sugar with lemon or orange juice and drizzle over the cooled cake.
• Store the cake in an airtight container at room temperature for up to 4 days, or freeze slices for longer storage.
• Serve with fresh berries and whipped cream for a beautiful summer dessert presentation.

Buttermilk Lemon Meringue Pie

Buttermilk Lemon Meringue Pie is a delightful twist on the classic dessert, combining the tangy flavor of buttermilk with the brightness of fresh lemons, and topped with a light, fluffy meringue. This pie is perfect for summer gatherings, barbecues, or any occasion when you want to impress your guests with a revitalizing dessert.

The preparation time is approximately 30 minutes, followed by a chilling time of at least 4 hours before serving.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 3/4 cup fresh lemon juice
• 4 large egg yolks, lightly beaten
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar (for meringue)

Instructions:

1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie pan and bake for about 8-10 minutes until lightly golden.

Remove from the oven and set aside to cool.

2. Make the Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the buttermilk and lemon juice.

Cook this mixture over medium heat, stirring constantly until it thickens and starts to bubble, about 5-7 minutes.

3. Combine Ingredients: Remove the saucepan from the heat and stir in the egg yolks, lemon zest, and butter until well combined.

Pour the filling into the prepared pie crust and smooth the top. Let it cool to room temperature, then refrigerate for at least 2 hours.

4. Prepare the Meringue: In a clean, dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form and the meringue is glossy.

5. Assemble the Pie: Once the buttermilk lemon filling has chilled, spread the meringue evenly over the top, ensuring it touches the edges of the crust to prevent shrinking.

6. Bake the Meringue: Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.

Watch carefully to avoid burning.

7. Cool and Serve: Allow the pie to cool at room temperature, then chill in the refrigerator for at least 2 more hours before serving.

Variations and Tips:

• Flavor Enhancements: For a different flavor, try adding a teaspoon of vanilla extract to the filling or a dash of almond extract to the meringue.
• Fruit Additions: Consider layering thin slices of fresh strawberries or blueberries over the filling before adding the meringue for a fruity twist.
• Make Ahead: The pie can be made a day in advance; just store it in the fridge after baking.
• For a Crispier Meringue: Bake the meringue longer at a lower temperature (300°F or 150°C) to achieve a drier texture.

Enjoy your Buttermilk Lemon Meringue Pie for a revitalizing end to your summer meals!

Southern Buttermilk Chess Pie

Southern Buttermilk Chess Pie is a classic Southern dessert characterized by its rich, custard-like filling that combines the tanginess of buttermilk with the sweetness of sugar.

This pie has a unique balance of flavors and a creamy texture that makes it an ideal treat for family gatherings, summer picnics, or any occasion where you want to impress your guests with a taste of the South.

Preparation time is approximately 15 minutes, with an additional hour for baking, and it typically serves 8-10.

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)
• 1/4 teaspoon ground nutmeg (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together the granulated sugar, flour, and salt until well combined.
3. Add the buttermilk, melted butter, eggs, vanilla extract, and lemon juice (if using) to the dry ingredients. Whisk the mixture until smooth and well incorporated.
4. Pour the filling into the unbaked pie crust, spreading it evenly.
5. If desired, sprinkle ground nutmeg on top of the filling for added flavor.
6. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden brown. A toothpick inserted in the center should come out clean.
7. Allow the pie to cool at room temperature for at least 30 minutes before serving. This will help the filling firm up further.

Variations and Tips:

• For a twist on the traditional recipe, consider adding a teaspoon of orange zest for a citrusy flavor.
• Serve the pie with whipped cream or a scoop of vanilla ice cream for an extra decadent dessert.
• If you prefer a spicier flavor, add a pinch of cinnamon or ground ginger to the filling.
• Make sure to dock the pie crust with a fork before adding the filling to prevent bubbling during baking.

Buttermilk Ice Cream

Buttermilk ice cream is a delightful and tangy treat that surprises the palate with its rich and creamy texture. Perfect for summer gatherings, family barbecues, or simply as a revitalizing dessert after a meal, this ice cream is an ideal option for those who love unique flavors and enjoy homemade goodies.

The preparation time is approximately 15 minutes, plus an additional 4 hours for chilling and churning time.

Ingredients:

• 2 cups buttermilk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional mix-ins (such as fresh fruit, chocolate chips, or nuts)

Cooking Steps:

1. In a large mixing bowl, combine the buttermilk, heavy cream, granulated sugar, vanilla extract, and salt. Whisk together until the sugar is completely dissolved and the mixture is smooth.
2. Chill the mixture in the refrigerator for about 1-2 hours to guarantee it is cold, which helps it churn better in the ice cream maker.
3. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. If desired, fold in any optional mix-ins such as fresh fruit, chocolate chips, or nuts during the last few minutes of churning.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm enough to scoop.
6. Once fully frozen, serve and enjoy your homemade buttermilk ice cream!

Variations and Tips:

• For a richer flavor, add a tablespoon of lemon or lime juice to the mixture for a zesty twist.
• To enhance the creaminess, consider substituting some of the heavy cream with sweetened condensed milk.
• If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir it every 30 minutes for the first 2-3 hours to break up ice crystals and create a smoother texture.
• Experiment with different flavored extracts (like almond or coconut) to customize your buttermilk ice cream.

Buttermilk Biscuit Shortcakes

Buttermilk Biscuit Shortcakes are a delightful twist on the traditional strawberry shortcake, featuring light and fluffy buttermilk biscuits that cradle sweet, juicy berries and a dollop of whipped cream.

This dish is perfect for summer gatherings, picnics, or simply as a treat for family and friends. With a preparation time of about 30 minutes and a baking time of 15 minutes, you can quickly whip up these individual desserts that are sure to impress.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 2 tablespoons sugar
• 2 cups fresh strawberries (or mixed berries)
• 1/4 cup sugar (for macerating the berries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 450°F (230°C).

2. Prepare Biscuits:

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
• Stir in the buttermilk and 2 tablespoons of sugar until just combined. Be careful not to overmix.

3. Shape Biscuits:

• Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
• Pat it into a rectangle about 1-inch thick.
• Cut out biscuits using a biscuit cutter or a floured glass and place them on a parchment-lined baking sheet.
• Gather any scraps and repeat until all dough is used.

4. Bake:

• Bake biscuits in the preheated oven for 12-15 minutes or until golden brown.
• Let them cool slightly on a wire rack.

5. Prepare Strawberries:

• While the biscuits are baking, slice the strawberries (or any other berries you prefer) and combine them with 1/4 cup sugar in a bowl.
• Let sit for about 10 minutes to allow the berries to macerate and release their juices.

6. Make Whipped Cream:

• In a separate bowl, use an electric mixer to whip the heavy cream until soft peaks form.
• Add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form.

7. Assemble Shortcakes:

• Cut the biscuits in half horizontally.
• Spoon some of the macerated strawberries (and their juice) onto the bottom half, top with whipped cream, and place the other half of the biscuit on top.
• Add more berries and whipped cream if desired.

Variations & Tips:

• Berry Options: Substitute strawberries with blueberries, raspberries, or peaches for a different flavor.
• Biscuit Variations: For a richer flavor, add a tablespoon of honey to the buttermilk mixture.
• Whipped Cream Notes: For flavored whipped cream, consider adding a splash of almond extract or a dash of lemon zest.
• Serving Suggestions: Serve immediately for the best texture; however, the biscuits can be made ahead of time and stored in an airtight container for a couple of days.
• Presentation: For a more elegant presentation, layer the ingredients in a glass cup or dessert dish.

Enjoy your summer Buttermilk Biscuit Shortcakes, a perfect combination of light, sweet, and fruity!

Strawberry Buttermilk Pudding

Strawberry Buttermilk Pudding is a light and invigorating dessert perfect for summer gatherings, picnics, or simply satisfying a sweet craving on a warm day.

With its creamy texture and vibrant flavor, this pudding is ideal for both families and guests, as it brings a unique twist to traditional desserts. The preparation time is approximately 30 minutes, with additional chilling time needed for the best results.

Ingredients:

• 1 ½ cups fresh strawberries, hulled and sliced
• ½ cup sugar
• 2 cups buttermilk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ¼ cup cornstarch
• Pinch of salt
• 2 tablespoons lemon juice
• Fresh strawberries and mint leaves for garnish (optional)

Cooking Steps:

1. In a medium saucepan, combine the sliced strawberries and half of the sugar (¼ cup). Let them macerate for about 10 minutes until the strawberries are juicy.
2. In a separate bowl, whisk together the cornstarch, remaining sugar (¼ cup), and pinch of salt.
3. Slowly add the buttermilk, heavy cream, and vanilla extract to the sugar and cornstarch mixture, stirring until well-combined.
4. Pour the mixture into the saucepan with the macerated strawberries. Cook over medium heat, stirring constantly, until it thickens and comes to a gentle simmer (about 5-7 minutes).
5. Once thickened, remove from heat and stir in lemon juice. Pour the pudding into individual serving dishes or a large bowl.
6. Let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours until set.
7. When ready to serve, garnish with fresh strawberries and mint leaves if desired.

Variations and Tips:

• For a fruity twist, you can substitute or add other berries such as raspberries or blueberries.
• If you prefer a sweeter pudding, adjust the sugar according to your taste.
• For a dairy-free option, use coconut milk or almond milk in place of buttermilk and heavy cream, and adjust the thickening agent as needed.
• To add texture, fold in some crushed graham crackers or cookie crumbs before chilling.

Blueberry Buttermilk Muffins

Blueberry buttermilk muffins are a delightful treat that perfectly combines the tangy creaminess of buttermilk with the sweetness of fresh blueberries. Ideal for breakfast or a mid-day snack, these muffins are moist, fluffy, and bursting with flavor, making them perfect for summer gatherings or weekend brunches.

In just about 30 minutes, you can have a batch of these delicious muffins fresh out of the oven, ready to be enjoyed by family and friends.

Ingredients:

• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries (or frozen, if not in season)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
3. In another bowl, combine both flours, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if a few flour streaks remain.
5. Gently fold in the blueberries, being cautious not to break them apart.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For added texture, consider mixing in 1/2 cup of chopped walnuts or pecans into the batter.
• You can substitute the blueberries with other berries like raspberries, blackberries, or chopped strawberries.
• If you prefer a sweeter muffin, increase the sugar to 1 1/4 cups.
• To make the muffins more indulgent, add a crumb topping by mixing together 1/4 cup sugar, 1/4 cup flour, and 2 tablespoons of butter until crumbly, and sprinkle it over the batter before baking.
• Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Buttermilk Berry Trifle

Buttermilk Berry Trifle is a revitalizing and indulgent dessert that layers tangy buttermilk whipped cream, fresh berries, and light sponge cake or ladyfingers.

This delightful dessert is perfect for summer gatherings, picnics, or family celebrations, pleasing both the eye and palate. With a preparation time of approximately 30 minutes, this trifle can be assembled quickly, allowing you to enjoy the warm weather without spending all day in the kitchen.

Ingredients:

• 2 cups buttermilk
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• 1 pound pound cake or ladyfingers
• Fresh mint leaves for garnish (optional)

Cooking Steps:

1. Prepare the Cream: In a large mixing bowl, combine the buttermilk, heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until it forms soft peaks.
2. Prepare the Berries: Rinse the fresh berries under cold water and gently pat them dry with a paper towel. If using strawberries, hull and slice them into smaller pieces.
3. Layer the Trifle: In a large glass trifle bowl or individual serving cups, start by placing a layer of the pound cake or ladyfingers at the bottom.
4. Add Cream and Berries: Spoon a layer of the buttermilk cream mixture over the cake/ladyfingers, followed by a layer of mixed berries.
5. Repeat Layers: Continue layering the pound cake, cream, and berries in alternating layers until you fill the bowl or cups, ensuring the top layer is the cream topped with a few berries for presentation.
6. Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
7. Garnish and Serve: Just before serving, garnish with fresh mint leaves if desired. Serve chilled and enjoy!

Variations and Tips:

• Flavor Variations: You can infuse the buttermilk cream with lemon zest or almond extract for an added flavor twist.
• Berry Alternatives: Switch out the mixed berries for seasonal fruits such as peaches or cherries, depending on availability.
• Gluten-Free Option: Use gluten-free cake or replace ladyfingers with gluten-free varieties.
• Make Ahead: This trifle can be made a day in advance, allowing the flavors to develop and the dessert to be conveniently ready to serve.
• Presentation Tip: Use clear glass dishes to display the beautiful layers of berries and cream, making the dessert visually appealing.

Enjoy your Buttermilk Berry Trifle as a light and elegant summer dessert!

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake is a rich and moist dessert that perfectly balances the deep flavor of chocolate with the tangy notes of buttermilk.

This cake is ideal for chocolate lovers and is perfect for summer gatherings, family celebrations, or simply as a delicious treat at home.

With a preparation time of about 20 minutes and a total baking time of 30-35 minutes, it’s a relatively quick and satisfying dessert to whip up.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Slowly stir in the boiling water. The batter will be thin, but that’s normal.
6. Pour the batter evenly into the prepared pans.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, frost with your favorite chocolate frosting or enjoy plain with a dusting of powdered sugar.

Variations and Tips:

• For an extra layer of flavor, add a teaspoon of espresso powder to the batter.
• You can make this cake in advance; it freezes well, so feel free to bake it ahead of time and store it for later indulgence.
• To add a touch of fruitiness, incorporate chocolate chips, chopped nuts, or add a raspberry or cherry compote between the layers if using round pans.
• For a delightfully creamy twist, consider serving the cake with whipped cream or vanilla ice cream.

Buttermilk Pie Bars

Buttermilk Pie Bars are a delightful treat that captures the creamy, tangy essence of traditional buttermilk pie but in a portable, easy-to-serve bar form.

This dessert is perfect for summer gatherings, picnics, or family barbecues, as it offers a sweet and invigorating option that is sure to please everyone. The preparation time for this dish is approximately 25 minutes, with an additional baking time of around 40 minutes, so you can quickly whip these up before your next event!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour (for the filling)
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg

Instructions:

1. Prepare the crust****: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups all-purpose flour and ½ cup powdered sugar. Add the softened butter and mix until crumbly.

Press the mixture into the bottom of a greased 9×13-inch baking dish to form the crust. Bake for 15 minutes or until lightly golden and set.

2. Make the filling: While the crust is baking, whisk together the granulated sugar, eggs, buttermilk, vanilla extract, lemon juice, 1 tablespoon of all-purpose flour, salt, and ground nutmeg until smooth and well combined.

3. Combine and bake: Once the crust has cooled slightly, pour the filling over the baked crust. Return to the oven and bake for an additional 25-30 minutes, or until the filling is set and lightly golden on top.

Allow the bars to cool completely in the baking dish on a wire rack.

4. Serve: Once cooled, cut into squares and serve as desired. Enjoy!

Variations & Tips:

• For added flavor, consider mixing in a teaspoon of almond extract or a dash of cinnamon to the filling.
• You can top the cooled bars with whipped cream, fresh berries, or a sprinkle of powdered sugar for an elegant presentation.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
• These bars can be made in advance and stored in the refrigerator for up to 3 days, making them an excellent make-ahead dessert option.