Buttermilk Lemon Pie

Kathleen Riemer




★★★★★ 2 votes


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  • ·
    1 cup sugar
  • ·
    1/2 cup all-purpose flour
  • ·
    2 cups buttermilk
  • ·
    1/2 cup water
  • ·
    3 egg yolks, lightly beaten
  • ·
    6 tablespoons lemon juice
  • ·
    2 tablespoons butter

  • ·
    3 egg whites
  • ·
    6 tablespoons sugar
  • ·
    1 pastry shell (9 inches), baked

How to Make Buttermilk Lemon Pie


  1. 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 the heat.
    • Stir in 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 the heat; stir in lemon juice and butter until butter is melted. Keep warm.
    • In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high 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 350° 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. Yield: 6-8 servings.

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About Buttermilk Lemon Pie

Course/Dish: Pies

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