Upside Down Lemon Meringue Pie

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


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
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)

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
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.
Make it Your Way...

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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.
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.
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.
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


1-5 of 9 comments

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user David Henson Davethechef - Feb 29, 2012
Boy this looks Wonderful !! Caint wait to try it!
user Pat Duran kitchenchatter - Feb 29, 2012
Give me a shout back what you think of it after you make it. Thanks, David.
user Colleen Sowa colleenlucky7 - Feb 29, 2012
Just love this recipe!!!! Thanks!

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