 |
Prep Time: 30 Minutes Cook Time: 390 Minutes |
Ready In: 420 Minutes Servings: 8 |
|
Got this recipe from a local newspaper and decided to post it before I lost it! Cooking time includes cooling/refrigeration time before serving. Ingredients:
1 cup sugar |
1/2 cup all-purpose flour |
2 cups buttermilk |
1/2 cup water |
3 egg yolks, lightly beaten |
6 tablespoons lemon juice |
2 tablespoons butter |
1 (9 inch) baked pastry shells |
3 egg whites |
6 tablespoons sugar |
Directions:
1. In a large saucepan, combine sugar and flour.
2. Gradually stir in buttermilk and water until smooth.
3. Cook and stir over medium heat until thickened and bubbly; approximately 4 minutes.
4. Reduce heat; cook and stir 2 minutes longer.
5. Temper by stirring a small amount of hot filling into egg yolks; return egg mixture to pan and stir constantly.
6. Bring this mixture to a gentle boil; cook and stir 2 minutes longer.
7. Remove from heat and stir in lemon juice and butter, until butter is completely melted. Keep this mixture warm.
8. In a small mixing bowl, beat egg whites on medium until soft peaks form.
9. Gradually add in sugar, 1 TBSP at a time and beat on high until stiff peaks form and sugar is dissolved.
10. Pour the hot filling into the baked pastry shell.
11. Spread meringue evenly over top of filling sealing edges to crust.
12. Bake at 350 degrees for 15 minutes or until meringue is lightly brown.
13. Cool on a wire rack for at least one hour, then refrigerate for 6 hours before serving.
|
|