Shelly's Recipe

UPSIDE-DOWN LEMON PIE

Category: Pies - Cream and Custard

1 1/2 cup + 2 tbsp sugar
1 tbsp grated lemon rind
1/4 tsp cream of tartar
3 tbsp lemon juice
4 eggs, separated
2 cup whipping cream

Sift together one cup of the sugar and the cream of tartar. Beat the egg whites until stiff. Slowly fold in the sugar mixture and beat until well blended. Butter the sides and bottom of a 9 inch pie pan. Scrape the meringue mixture into the pie pan, building up around edges to form a shell. Bake at 275 for one hour. Cool on a rack.

Beat the egg yolks until light and lemon colored. Add 1/2 cup of the sugar. Add the lemon rind and lemon juice and beat to blend. Cook in double boiler until thickened, stirring constantly. Remove from heat and cool.

Whip half of the cream until stiff and fold into the lemon filling. Pour into the meringue shell, and chill until the filling is set.

Whip the remaining cream with the remaining two tablespoons sugar, and spoon on top of the pie. Chill, uncovered for 24 hours.