Ingredients:
Instructions:
Cream together butter and 1 1/4 cup of sugar in a large mixing bowl. Stir in the buttermilk and add a pinch of salt. Separate the eggs and beat the yolks until fluffy, then fold in the flour very carefully, getting rid of all lumps, until you have a smooth paste. Add the zest of the lemons and the juice from both. Combine the two mixtures together and pour into a double boiler, then bring the water to boiling and stir constantly. After one minute, reduce the heat to a low flour and cook, always stirring. When the custard is thick, pour into the pie shell and let cool.
In a mixing bowl, add the egg whites and cream of tartar and whip until stiff peaks form. Add a pinch of salt and beat in 5 tablespoons of sugar, one tablespoon at a time, taking care to not overbeat. Finally add in the vanilla and spread the egg whites over the top of the pie, being sure to seal the edges. Preheat the oven to 325° and insert the pie, baking for 15 minutes or until the top is a golden brown. Be sure to watch the heat of the oven - if the heat is too low, the interior will be tough; too high and it will shrink.