Pat Duran Recipe

Upside Down Lemon Meringue Pie

By Pat Duran kitchenchatter


Recipe Rating:
Serves:
8 servings
Prep Time:
Cook Time:

Pat's Story

This is a very unique pie and oh so good- !
It is so fun to make and the filling is delicious.
Just wait till you try it!
My family likes the change of crust in this recipe.

Ingredients

CRUST:
3 large
egg whites
1/4 tsp
cream of tartar
1/4 tsp
salt
3/4 c
granulated sugar
1/2 tsp
lemon juice or vanilla
1/2 c
chopped toasted nuts
10
saltine crackers, loosely crumbled
FILLING:
1 c
granulated sugar
3 Tbsp
cornstarch
3 Tbsp
all purpose flour
1 dash(es)
salt
1 1/2 c
water
3 large
egg yolks
2 Tbsp
butter
1 tsp
finely shredded lemon peel
1/3 c
lemon juice,( i like my meyer lemons)

Directions Step-By-Step

1
Crust:
Beat egg whites with salt and tartar until soft peaks form; gradually add sugar and beat until stiff peaks form.
Fold in saltines and nuts.
Spread meringue mixture into a well greased or sprayed 9-inch pie plate; shaping it as a pie shell with it's sides mounded a little higher than the center of crust.
Bake at 300^ for 35 minutes.Remove from oven and let cool on wire rack.
2
Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are throughly combine.
Add water gradually stirring until all ingredients are well mixed.
3
Cook mixture over medium-high until thick and bubbling across the entire surface, stirring constantly, then cook and stir for 2 more minutes.
Remove from heat. In medium bowl, beat egg yolks.
Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly.
4
Immediately pour the yolk mixture back into the saucepan and cook 2 more minutes,stirring constantly.
Gradually stir in lemon juice until combine.
Pour into prepared meringue shell. Cool on wire rack, then refrigerate.
Serve with whipped cream. Enjoy!!!

About this Recipe

Course/Dish: Pies
Other Tags: Quick & Easy, For Kids, Healthy

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9 Comments

user
Pat Duran kitchenchatter
Nov 13, 2012
Stephanie, pour the filling in after the meringue crust is completely cooled. The filling should be cooled about 5 minutes that's all. Thanks for asking let me know how you like the recipe..hugs,Pat
user
Stephanie Thom StephT
Nov 12, 2012
I have a lemon tree. I just love this recipe. I plan to make it next week. I will let you know how it turns out. I have one question. Do you pour the filling into the crust while it's still hot or do you let it cool down some first?
user
Pat Duran kitchenchatter
Mar 5, 2012
Barbara thanks you so much for catching this mistake- I use spell check- and my cursor slipped to the Tablespoon instead of teaspoon. Recipe has been corrected. Thanks again Barb. Hugs,Pat
user
Barbara Howard sewgrandmother
Mar 5, 2012
Pat, I am just checking the recipe. Under crust is it really suppose to read 1/4 tablespoon salt or is it teaspoon salt? Thanks
user
Colleen Sowa colleenlucky7
Feb 29, 2012
Just love this recipe!!!! Thanks!