Upside Down Lemon Meringue Pie
By
Pat Duran
@kitchenChatter
1
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.
Ingredients
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CRUST:
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3 largeegg whites
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1/4 tspcream of tartar
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1/4 tspsalt
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3/4 cgranulated sugar
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1/2 tsplemon juice or vanilla
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1/2 cchopped toasted nuts
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10saltine crackers, loosely crumbled
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FILLING:
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1 cgranulated sugar
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3 Tbspcornstarch
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3 Tbspall purpose flour
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1 dash(es)salt
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1 1/2 cwater
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3 largeegg yolks
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2 Tbspbutter
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1 tspfinely shredded lemon peel
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1/3 clemon juice,( i like my meyer lemons)
How to Make Upside Down Lemon Meringue Pie
- 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!!!