Upside Down Lemon Meringue Pie
By Pat Duran kitchenchatter
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.
cream of tartar
lemon juice or vanilla
chopped toasted nuts
saltine crackers, loosely crumbled
all purpose flour
1 1/2 c
finely shredded lemon peel
lemon juice,( i like my meyer lemons)
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.
2Mix 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.
3Cook 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.
4Immediately 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!!!
Pat Duran kitchenchatter - Feb 28, 2012
David Henson Davethechef - Feb 29, 2012
Boy this looks Wonderful !! Caint wait to try it!
Pat Duran kitchenchatter - Feb 29, 2012
Give me a shout back what you think of it after you make it. Thanks, David.
Vanessa "Nikita" Milare Kitkat777 - Feb 29, 2012
Colleen Sowa colleenlucky7 - Feb 29, 2012
Just love this recipe!!!! Thanks!