Buttermilk Lemon Pie

Taste of Home February/March 2004

The Hamilton Spectator

Makes 6 to 8 servings

1 cup (250 mL) sugar

1/2 cup (125 mL) all-purpose flour

2 cups (500 mL) buttermilk

1/2 cup (125 mL) water

3 egg yolks, lightly beaten

6 tbsp (90 mL) lemon juice

2 tbsp (30 mL) butter or margarine

For Meringue:

3 egg whites

6 tbsp (90 mL) 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 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 for 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 tbsp (15 mL) 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 F (180 C) for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.

Nutrition per slice (eight-slice pie): 250 calories; 6 fat; 5 g protein; 45 g carbohydrates; 0 g fibre