Buttermilk-Lemon Pie - cooking recipe

Ingredients

2 c. sugar
1/4 c. plus 3 Tbsp. cornstarch
5 c. buttermilk
1 (3 oz.) pkg. cream cheese
7 eggs, separated
2 tsp. grated lemon rind
1/4 tsp. lemon extract
1/4 c. lemon juice
2 Tbsp. butter
1 tsp. lemon extract
2 baked pie shells
3/4 tsp. cream of tartar
1/4 c. plus 3 Tbsp. powdered sugar

Preparation

Combine sugar and cornstarch in a heavy saucepan.
Gradually add buttermilk, stirring until blended.
Add cream cheese; cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil for 1 minute.
Beat egg yolks until thick and lemon colored.
Gradually stir about 1/4 of hot mixture into yolks.
Add to remaining hot mixture.
Cook over medium heat for 2 to 3 minutes.
Remove from heat.
Stir in lemon rind, juice, butter and 1 teaspoon lemon extract.
Spoon into pie shells.
Beat egg whites and cream of tartar with electric mixer on high for 1 minute.
Gradually add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat in lemon extract.
Spread meringue over filling.
Bake at 350\u00b0 for 12 to 15 minutes, browning top.
Makes 2 pies.