Buttermilk-Lemon Pie

• 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

1. Combine sugar and cornstarch in a heavy saucepan.
2. Gradually add buttermilk, stirring until blended.
3. Add cream cheese; cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Boil for 1 minute.
5. Beat egg yolks until thick and lemon colored.
6. Gradually stir about 1/4 of hot mixture into yolks.
7. Add to remaining hot mixture.
8. Cook over medium heat for 2 to 3 minutes.
9. Remove from heat.
10. Stir in lemon rind, juice, butter and 1 teaspoon lemon extract.
11. Spoon into pie shells.
12. Beat egg whites and cream of tartar with electric mixer on high for 1 minute.
13. Gradually add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form.
14. Beat in lemon extract.
15. Spread meringue over filling.
16. Bake at 350u0b0 for 12 to 15 minutes, browning top.
17. Makes 2 pies.

sugar, cornstarch, buttermilk, cream cheese, eggs, lemon rind, lemon extract, lemon juice, butter, lemon extract, cream of tartar, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419419 (may not work)