• 6servings
  • 45minutes
  • 362calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/2 cup all-purpose flour

  3. 2 cups buttermilk

  4. 1/2 cup water

  5. 3 egg yolks, lightly beaten

  6. 6 tablespoons lemon juice

  7. 2 tablespoons butter


  9. 3 egg whites

  10. 6 tablespoons sugar

  11. 1 pastry shell (9 inches), baked

Instructions Jump to Ingredients ↑

  1. Buttermilk Lemon Pie Recipe photo by Taste of Home 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 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° 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.


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