Lemon Meringue Pie

Lemon Meringue Pie

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling:
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 peel

Meringue:
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.

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 peel. Pour hot filling into pastry shell.

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. 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. Makes 8 servings.