Buttermilk Lemon Meringue Pie Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 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
  • MERINGUE:
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

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.
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.
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.
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.

Test Kitchen Tips
  • It's important that the filling be hot when you top it with meringue. If it's not, the meringue may "weep," creating an unappetizing pool of liquid on top of the filling.
  • For a light, fluffy and smooth meringue, beat in the sugar gradually, allowing it to dissolve after each addition.
  • Cornstarch has a magical effect on eggs. In this filling, it prevents the egg proteins from interacting with one another and becoming rubbery. Add a touch of cornstarch to scrambled eggs to help them stay moist and delicious.
  • Originally published as Buttermilk Lemon Meringue Pie in Video Production 2017

    • 1-1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • FILLING:
    • 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
    • MERINGUE:
    • 3 large egg whites
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon cream of tartar
    • 6 tablespoons sugar
    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.

    Test Kitchen Tips
  • It's important that the filling be hot when you top it with meringue. If it's not, the meringue may "weep," creating an unappetizing pool of liquid on top of the filling.
  • For a light, fluffy and smooth meringue, beat in the sugar gradually, allowing it to dissolve after each addition.
  • Cornstarch has a magical effect on eggs. In this filling, it prevents the egg proteins from interacting with one another and becoming rubbery. Add a touch of cornstarch to scrambled eggs to help them stay moist and delicious.
  • Originally published as Buttermilk Lemon Meringue Pie in Video Production 2017

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    Reviews forButtermilk Lemon Meringue Pie

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    MY REVIEW
    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!!"

    MY REVIEW
    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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