I've wanted to try this pie for a while, but only finally got around to it last week. I liked it, but I don't think I'll make it again. It's good, and if you enjoy buttermilk I'd encourage you to try it, but I think we'd rather have a regular lemon pie.
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 Tbsp lemon juice
2 Tbsp butter
3 egg whites
6 Tbsp sugar
1 pastry shell, prepared
In 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 filling into the egg yolks. Return all to the pan, stirring constantly and return to heat. 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 Tbsp at a time, on high until stiff peaks form and sugar is dissolved.
Pour hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until the meringue is golden brown.
Cool on wire rack for 1 hour; refrigerate at least 5 hours before serving. Refrigerate leftovers.