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upside down lemon meringue pie

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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 rating)
yield 8 servings
prep time 15 Min
cook time 35 Min

Ingredients For upside down lemon meringue pie

  • CRUST:
  • 3 lg
    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
  • 1 1/2 c
  • 3 lg
    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!!!

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