Buttermilk Lemon Meringue Pie Recipe

Name: Buttermilk Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter, melted; 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 zest; 3 large egg whites; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
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 zest
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 350u00b0 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 zest. 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.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup butter, melted, 3/4 cup sugar, and more.

Yes, Buttermilk Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Lemon Meringue Pie

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