1 (9 inch) pie shell
2 egg yolks
1 cup white sugar
2 teaspoons vanilla extract
2 muffin cups
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup buttermilk
6 tablespoons white sugar
1/4 cup unsalted butter
2 eggs
1 tablespoon Splenda
1/2 teaspoon vanilla extract
1/3 cup buttermilk
2/3 cup white sugar
1 egg
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: Grease and flour 2 3/4 cup of flour pit. Beat together egg yolks and 1 cup of sugar; stir in vanilla, salt, lemon juice and 2 cups flour, 1/4 cup at a time. Stir in baking soda and baking powder alternately with buttermilk; if necessary mix. Stir in buttermilk and sugar alternately with buttermilk mix. Stir into dry ingredients until just moist. Pour mixture into pastry shell.
Divide mixture evenly between two 9-inch pie pans (the larger the pan, the better). Bake in preheated oven for 25 minutes.
To Make Meringue: In a medium bowl, beat together egg yolks, 1/4 cup of sugar and 1/4 cup flour. In another bowl, stir together 1/4 cup at a time until smooth, then fold in egg mixture. Beat in 2 teaspoons vanilla extract and buttermilk. In a small bowl, beat egg whites until stiff. Gradually add 1 teaspoon of remaining flour, continuing to stir until just wet. Scatter meringue over pie.
Drop filled pies into a 3 quart saucepan with 2 inches of water to cover. Cook until fork tender, then remove from water completely, place on parchment lined sheet, cool and cut into 1 inch squares.