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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Buttermilk Lemon Pie Recipe

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This recipe for Buttermilk Lemon Pie is from From Grandma to Mom to Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
½ cup all-purpose flour
2 cups buttermilk
½ cup water
3 egg yolks, lightly beaten
6 Tbs lemon juice
2 Tbs butter

Meringue:
3 egg whites
6 Tbs sugar

1 pastry shell (9 inches baked)
Directions:
Directions:
In a large saucepan, combine sugar and flour.
Gradually stir in buttermilk and water until smooth.
Cook and stir over medium heat until thickened and bubbly, about 4 minutes.
Reduce heat; cook and stir 2 minutes longer.
Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat; stir in lemon juice and butter until butter is melted. Keep warm.
In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbs at a time, on high heat just until stiff peaks form and sugar is dissolved.
Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350º for 15 minutes or until the meringue is golden brown.
Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving.
Refrigerate leftovers.

 

 

 

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