Buttermilk Lemon Meringue Pie

What a way to use your homegrown lemons fresh from your Citrus.com lemon tree! There’s nothing like classic lemon meringue pie, this sweet-and-tangy version is sure to win even Grandma’s approval!


For the crust:

1½ c. graham cracker crumbs

¼ c. sugar

 c. butter, melted

For the filling:

¾ c. sugar

3 tablespoons cornstarch

1½ c. buttermilk

3 large egg yolks

2 Tbsp. butter

2 Tbsp. lemon juice

2 tsp. grated lemon zest

For the meringue:

3 large egg whites, room temperature

½ tsp. vanilla extract

¼ t sp. cream of tartar

6 Tbsp. sugar


  • For the crust: Combine cracker crumbs, sugar and butter; press onto bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350°F for 10-12 minutes (or until crust is lightly browned). Cool on a wire rack.
  • For the filling: Combine sugar and cornstarch in large saucepan. 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 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 heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell.
  • For the meringue: Beat the egg whites, vanilla and cream of tartar in a small mixing bowl 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 at 350°F until golden brown (15-20 minutes). Cool on wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftove