Recipes- Buttermilk Lemon Pie

One of my childhood dessert memories was my Mom Karen's lemon meringue pie. Since then, I haven't found another lemon pie I liked so I quit lemon desserts of any kind which made it a very pleasant surprise when Housewife Tari made this for brunch the other day!  And the best part was, since she hosted brunch at my house, I got to keep/eat the leftovers!

Buttermilk Lemon Pie
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 TBS lemon juice
2 TBS butter or margarine
Meringue:
3 egg whites
6 TBS sugar
1 9" pastry shell 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 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 mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 TBS 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 hot filling, sealing edges to crust. Bake at 350 degrees 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.  Makes 6-8 servings.