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Lemon-Buttermilk Meringue Pie

in Diana's Recipe Book

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Servings: 6-8
Buttermilk Pie

A favorite in the American South, this pie has a filling of buttermilk, butter, eggs, flour and sugar, plus flavorings like lemon juice, vanilla and nutmeg. It's similar to but tangier than chess pie.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

3 large eggs, separated (reserve egg whites for making meringue topping)
2 1/2 cups buttermilk
3 tbsp. unsalted butter, melted and cooled
3 tbsp. lemon juice
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tsp. grated lemon zest
1 9-inch pie shell, unbaked

Meringue Topping (optional)
3 egg whites (reserved whites from above)
1/4 cup granulated sugar

Grated Nutmeg

Preheat oven to 425 degrees F (220 degrees C).

Beat egg yolks slightly with a wire whisk; add buttermilk, melted butter, and lemon juice; mix together. Combine the 1 cup sugar, cornstarch, salt and lemon zest in a mixing bowl. Gradually stir in buttermilk mixture; blend thoroughly and pour into pie shell. Bake at 425 degrees F (220 C) for 10 minutes, then reduce oven temperature to 350 degrees F (180 C) and bake for 30-40 minutes (cover edges of pie crust with strips of aluminum foil or pie sheilds if crust is getting too brown) until knife inserted 1 inch from center comes out a little moist and center is partially set (filling should jiggle just a bit when done). Remove pie from oven and set aside.

Beat egg whites in large bowl until stiff peaks form. Beat in 1/4 cup sugar. Spread meringue over pie making sure meringue touches inner edges of crust to keep it from shrinking while baking. Increase oven temperature to 400 degrees F (200 C). Return pie to oven and bake until meringue is lightly browned 6 to 8 minutes (watch carefully as meringue can brown very quickly). Transfer pie to a wire rack and let cool completely. Cover and refrigerate pie until ready to serve, at least 2 hours and up to 2 days. Serve chilled and if desired, sprinkle with grated nutmeg.

Makes 6-8 servings.

Chocolate Buttermilk Pie
Leave out the lemon juice and lemon zest. Add 4 oz. melted unsweetened chocolate and increase the sugar by 1/4 cup and add 1 tsp. of vanilla extract to the buttermilk mixture.

Photograph taken by Diana Baker Woodall© 2005

Source: DianasDesserts.com
Date: August 26, 2005


Reviewer: gwen cook
The taste is delicious, but my pie did get firm even after 2 hours in the fridge. I cooked it longer than required. What did I do wrong?


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