Buttermilk Lemon Meringue Pie Recipe
Buttermilk Lemon Meringue Pie Recipe photo by Taste of Home
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Buttermilk Lemon Meringue Pie Recipe

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For lemon lovers everywhere, this wonderful pie with a little tang beats lemon meringue every time, no contest. The compliments roll whenever I serve it. —Ellen Riley, Murfreesboro, Tennessee
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 8 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups buttermilk
  • 3 large egg yolks
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 piece: 350 calories, 14g fat (8g saturated fat), 106mg cholesterol, 242mg sodium, 52g carbohydrate (42g sugars, 1g fiber), 5g protein.


  1. Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.
  2. For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and peel. Pour hot filling into pastry shell.
  3. For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
  4. Bake for 15-20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Buttermilk Lemon Meringue Pie in Taste of Home June/July 2016, p68

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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jetluvs2cook User ID: 1675049 263471
Reviewed Mar. 14, 2017

"I have to say this is the best lemon pie I have ever had!!!!! Just the right amount of sweet/tart!!! I used a prepared graham cracker crust to save some time, and the filling was so easy to prepare!!! Will make this again for sure!!"

delowenstein User ID: 3766053 256294
Reviewed Nov. 2, 2016

"I prepared this pie and had given it to a neighbor of my Mom's. The adjustments I'd made was stirring the entire hot mixture into egg yolks, stirring constantly. I did pour into baked crust just before topping with the meringue and baked just 15 minutes until golden brown. This recipe is definitely a keeper! Thank you, Ellen Riley! delowenstein"

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