Upside Down Lemon Meringue Pie

Name: Upside Down Lemon Meringue Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
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)

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.

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

8 servings

Prep:

15 Min

Cook:

35 Min

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)
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How to Make Upside Down Lemon Meringue Pie

Step-by-Step

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.
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!!!