2 c. sugar
5 c. buttermilk
7 eggs, separated
1/4 c. lemon juice
1 tsp. lemon extract
3/4 tsp. cream of tartar
1/4 c. plus 3 tbsp. cornstarch
1 (3 oz.) pkg. softened cream cheese
2 tsp. grated lemon rind
2 tbsp. butter
2 (9 inch) baked pastry shells
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 constantly. Add cream cheese, stirring until mixture thickens and comes to a boil. Boil 1 minute.

Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add remaining hot mixture, stirring constantly. Cook over medium heat, keep stirring, 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, butter, and 1 teaspoon lemon extract. Spoon into pastry shells.

Beat egg whites (at room temperature) and cream of tartar at high speed for 1 minute. Gradually add powdered sugar, 1 tablespoon 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 brown. Yield: 2 (9 inch) pies.