Buttermilk Lemon Meringue Pie

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups buttermilk
• 3 large egg yolks
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

1. Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350u0b0 for 10-12 minutes or until crust is lightly browned. Cool on a wire rack.
2. 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.
3. 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.
4. Bake for 15-20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

graham cracker crumbs, sugar, butter, sugar, cornstarch, buttermilk, egg yolks, butter, lemon juice, lemon zest, egg whites, vanilla, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/buttermilk-lemon-meringue-pie/ (may not work)