UPSIDE DOWN LEMON MERINGUE PIE

Upside Down Lemon Meringue Pie image

Provided by Pat Duran

Categories Pies

Time 50m

Number Of Ingredients 18

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)

Steps:

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!!!