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Buttermilk Lemon Pie

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.

6-8 ServingsPrep: 30 min. Bake: 15 min. + chilling

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
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked

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 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

2 of 2

Buttermilk Lemon Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 362 calories, 12 g fat (6 g saturated fat), 95 mg cholesterol, 217 mg sodium, 57 g carbohydrate, trace fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.