Buttermilk Cream Pie

Recipe from

Oxmoor House


1 cup sugar
2 tablespoons all-purpose flour
2 cups buttermilk
2 eggs, separated
1 tablespoon lemon juice
1 baked (9-inch) pastry shell


Combine sugar, flour, buttermilk, egg yolks, and lemon juice in top of a double boiler. Cook mixture over boiling water, stirring constantly, 30 minutes or until thickened and smooth. Remove from heat. Pour filling into pastry shell.

Beat egg whites (at room temperature) until stiff peaks form. Spread over filling, sealing to edge of pastry. Bake at 425° for 8 minutes or until lightly browned. Cool. Refrigerate until chilled.