BUTTERMILK LEMON MERINGUE PIE
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- 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 zest. 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 at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 14g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK MERINGUE PIE
Make and share this Buttermilk Meringue Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 1h15m
Yield 8 slices
Number Of Ingredients 14
Steps:
- cream butter and 2/3 cup sugar in mixer bowl until light and fluffy --
- add vanilla and egg yolks, 1 at a time, beating well after each addition.
- stir in flour, lemon rind, spices and 1/4 tsp salt.blend well --
- pour in buttermilk.
- turn into pie shell --
- bake in preheated oven 425* for 8 minutes.
- reduce temperature to 325*.
- bake for 40 minutes or until set --
- cool for 30 minutes.
- beat egg whites with cream of tartar and dash of salt until soft peaks form.
- add remaining 1/3 cup sugar gradually.beating until stiff peaks form.
- spread over filling -- sealing to edges.
- bake in preheated 375* oven for 6 minutes.or until meringue is golden --
- chill until serving time.
Nutrition Facts : Calories 330.3, Fat 15.7, SaturatedFat 6.5, Cholesterol 97, Sodium 340.6, Carbohydrate 41.6, Fiber 1, Sugar 28.2, Protein 6.2
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