You'll need some fresh lemons for this one. I suppose it's possible to use bottled lemon juice--but the zest is really necessary and if you're buying lemons for zesting, you may as well be juicing them as well.
n a large saucepan, combine 1 C sugar and 1/2 C flour. Gradually stir in 2 C buttermilk, zest and 1/2 C water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. You'll need three egg yolk, lightly beaten in a few minutes--but don't throw away those whites--hang onto them for the meringue.
Temper your egg yolks before adding them to the pan.
Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the lemon juice (I added probably close to 9 T instead of 6) and 2 T butter until butter is melted. Keep warm. I just leave the filling in the pot on top of the stove right alongside the baked pie crust while I go to work on the meringue.
Spread meringue evenly over hot filling, sealing edges to crust. This recipe is not meant to be a real crazy high meringue. It's taken me a few years to realize that. The first time I made it I felt like a real failure. And to top it off, I was having my Grandma (the Pie Queen) and Grandpa over for dinner that night for my first time as a married woman. My Grandma informed me that her friend and just made this same pie recently and also said she was disappointed in the small amount of meringue. We concluded that it was simply meant to be a "topping" and not a show stopper. The real star of the show here is the creamy buttermilk-lemon filling. Make sure you take the time to lick out the sauce pan after you pour the filling into the pie crust so that you can test out the deliciousness.
Bake the pie at 350° for 15 minutes or until the meringue is golden brown. You can place the pie on a cookie sheet to keep any filling from bubbling over onto the oven elements and creating a mess.
These donuts aren't particularly springy--but they sure were delicious. And they were too cute not to document. If you're like me and you prefer baked donuts over fried--make sure to buy a donut pan. They are cheap and relatively small for storing and making donuts in them is a cinch.
We hope you are enjoying the spring season as much as we are! And no, I did not forgot about the ultimate sign of spring--baseball! I will have more to come on that subject later.