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Buttermilk Lemon Pie

By: Helen Ordemann  
"Helen Ordemann from Washington, Illinois is proud to serve this creamy lemon pie with a light meringue topping. You'll find it's hard to resist a slice...and it cuts beautifully, too."

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 218 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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 or margarine
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons sugar
  • 1 (9 inch) pastry shell, baked

Directions

  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.
  2. 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.
  3. In a small mixing 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.
  4. Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 degrees F 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by Patricia G. 
Excellent! I made this pie twice during the holidays and the recipe is easy and (I believe)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2009 by Reba 
Finally a lemon merangue that uses equal number of egg whites and yolks!! Turns out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by KimB 
I had leftover buttermilk and decided to make this pie. I'm glad I did because it was... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2008 by SunnyDays 
It was soooo weepy. I was sooo disapointed. :( MORE

 
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