upside down lemon meringue pie

Name: Upside Down Lemon Meringue Pie
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: ## CRUST:; 3 large egg whites; 1/4 teaspoon(s) cream of tartar; 1/4 teaspoon(s) salt; 3/4 cup(s) granulated sugar; 1/2 teaspoon(s) lemon juice or vanilla; 1/2 cup(s) chopped toasted nuts; 10 - saltine crackers, loosely crumbled; ## FILLING:; 1 cup(s) granulated sugar; 3 tablespoon(s) cornstarch; 3 tablespoon(s) all purpose flour; 1 dash(es) salt; 1 1/2 cup(s) water; 3 large egg yolks; 2 tablespoon(s) butter; 1 teaspoon(s) finely shredded lemon peel; 1/3 cup(s) lemon juice,( i like my meyer lemons)

(1 RATING)

118 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Feb 28, 2012

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.

Rate

prep time 15 Min

cook time 35 Min

method ---

yield 8 servings

Ingredients

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

How To Make upside down lemon meringue pie

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.

Step 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.
Step 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.
Step 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!!!
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