Upside Down Lemon Meringue Pie

Pat Duran


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.


★★★★★ 1 vote

8 servings
15 Min
35 Min


  • CRUST:

  • 3 large
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1/4 tsp
  • 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
  • 3 Tbsp
    all purpose flour
  • 1 dash(es)
  • 1 1/2 c
  • 3 large
    egg yolks
  • 2 Tbsp
  • 1 tsp
    finely shredded lemon peel
  • 1/3 c
    lemon juice,( i like my meyer lemons)

How to Make Upside Down Lemon Meringue Pie


  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!!!

Printable Recipe Card

About Upside Down Lemon Meringue Pie

Course/Dish: Pies

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