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Creamy Buttermilk Lemon Pie

 Creamy 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


  • 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


  • 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

Creamy 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.
Nutritional 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.