Buttermilk Lemon Pie

• Classic Crisco Pie Crust Single Crust
• 3 large egg yolks
• 1 teaspoon grated lemon peel
• 3 tablespoons fresh lemon juice
• 3/4 cup sugar divided
• 2 tablespoons Pillsbury BEST All Purpose Flour
• 3 tablespoons butter melted
• 1 1/2 cups buttermilk
• 3 large egg whites

1. HEAT oven to 450u0b0F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Set aside.
2. BEAT egg yolks, lemon peel and lemon juice in medium bowl. Combine 1/2 cup sugar and flour. Add to egg yolk mixture and beat until blended. Beat in butter and buttermilk.
3. BEAT egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold into buttermilk mixture. Pour into unbaked pie crust.
4. BAKE 10 minutes. Reduce oven to 350u0b0F; bake an additional 25 minutes or until a knife comes out clean when inserted in filling halfway between center and edge. Cool thoroughly on a rack before cutting.

pie crust, egg yolks, lemon juice, sugar, flour, butter, buttermilk, egg whites

Taken from www.yummly.com/recipe/Buttermilk-Lemon-Pie-2663161 (may not work)