2 1/2 c. sugar
9 tbsp. cornstarch
4 lemons, juice and rind or 1 c. lemon juice
6 eggs
8 tbsp. butter (1 stick butter)
4 c. buttermilk

Mix sugar and cornstarch. Gradually stir in buttermilk. Cook in double boiler until mixture thickens, stirring constantly. Add beaten egg yolks, juice and grated lemon rind and butter.

Pour into uncooked pie shells. Bake in 375 degree oven for 40 minutes or until custard is firm (in brown sack.).