Upside-Down Lemon Meringue Pie

Name: Upside-Down Lemon Meringue Pie
Prep time: 50 min
Yield: servings: 8
Ingredients: Unsalted butter, softened, for pie plate; 4 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1 cup sugar; 8 large egg yolks, room temperature; 1 cup sugar; 1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 lemons); 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons); 1 cup heavy cream; 1 cup heavy cream; 1 tablespoon sugar; 1 lemon, for serving

Upside-Down Lemon Meringue Pie was pinched from <a href="http://www.marthastewart.com/1064311/upside-down-lemon-meringue-pie" target="_blank">www.marthastewart.com.</a>

"Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others...."

INGREDIENTS

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Unsalted butter, softened, for pie plate

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4 large egg whites, room temperature

•

1/4 teaspoon cream of tartar

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1 cup sugar

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8 large egg yolks, room temperature

•

1 cup sugar

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1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 lemons)

•

1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)

•

1 cup heavy cream

•

1 cup heavy cream

•

1 tablespoon sugar

•

1 lemon, for serving

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