2 c. sugar
1/4 c. plus 3 tbsp. cornstarch
5 c. buttermilk
1 (3 oz.) pkg. cream cheese, softened
7 eggs, separated
2 tsp. grated lemon rind
1/4 c. lemon juice
2 tbsp. butter
1 tsp. lemon extract
2 baked 9 inch pastry shells
3/4 tsp. cream of tartar
1/4 c. plus 3 tbsp. powdered sugar
1/4 tsp. lemon extract

Combine sugar and cornstarch in a heavy saucepan; gradually add buttermilk, stirring until blended. Add cream cheese and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly, 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, butter and 1 tsp. lemon extract. Spoon into pastry shells.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add powdered sugar, 1 tbsp. at a time, beating until stiff peaks form. Beat in lemon extract. Spread meringue over hot filling, sealing to edge. Bake at 350 degrees for 12 to 15 minutes or until browned. Yields two 9 inch pies.