Buttermilk Custard Pie

• 8 eggs, separated
• 2 cups sugar
• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons butter, melted
• 1 teaspoon baking soda
• 4 cups buttermilk
• 1/4 cup lemon juice
• 2 teaspoons vanilla extract
• 2 unbaked 9-inch pastry shells
• 3/4 cup sugar
• 1 teaspoon vanilla extract

1. Beat egg yolks until thick and lemon colored. Combine 2 cups sugar and flour; gradually add to egg yolks, beating well. Add butter, mixing well. Dissolve soda in buttermilk; add to egg mixture. Stir in lemon juice and 2 teaspoons vanilla. Pour mixture evenly into pastry shells.
2. Bake at 425u0b0 for 10 minutes; reduce temperature to 350u0b0, and bake 40 minutes or until knife inserted in center comes out clean. Remove from oven.
3. Beat egg whites (at room temperature) until foamy in a large mixing bowl. Gradually add 3/4 cup sugar, beating until stiff peaks form. Beat in 1 teaspoon vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350u0b0 for 8 minutes or until lightly browned. Cool.

eggs, sugar, flour, butter, baking soda, buttermilk, lemon juice, vanilla, pastry shells, sugar, vanilla

Taken from www.myrecipes.com/recipe/buttermilk-custard-pie (may not work)