Ingredients
1-1/2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:3/4 cup sugar3 tablespoons cornstarch1-1/2 cups buttermilk3 large egg yolks2 tablespoons butter2 tablespoons lemon juice2 teaspoons grated lemon zestMERINGUE:3 large egg whites, room temperature1/2 teaspoon vanilla extract1/4 teaspoon cream of tartar6 tablespoons sugar
Preparation
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 zest. 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 at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
