Buttermilk Cream Pie
- 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.
Only you will be able to view, print, and edit this note.Add Note