Inverted Lemon Meringue Pie Recipes

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!

INVERTED LEMON MERINGUE PIE

Steps:

• For the meringue: Preheat the oven to 275 degrees F. Using a paper towel, grease a rectangular baking pan with the butter, making sure to get the bottom and sides. Sprinkle the pan evenly with the flour.
• In a large mixing bowl, combine the vinegar, vanilla extract and egg whites. Using an electric mixer, beat until foamy. Slowly stream in the sugar and continue to whip the mixture until stiff peaks form.
• Spoon the meringue onto the baking sheet, and delicately shape it into an even "crust" layer, bringing it up the sides of the baking sheet as well. Bake for 2 1/2 hours; turn off the oven and leave it in there for another 30 minutes. The dissipating heat will finish cooking the meringue. Remove from the oven and let cool.
• For the lemon curd: In a large bowl, whip together 1 cup of the sugar, the lemon zest and juice and the egg yolks. Pour into a pot over medium heat and stir constantly until the mixture coats the back of a spoon, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface of the curd; this will ensure it does not form a skin. Set aside to cool.
• In another large bowl, whip the heavy cream with the remaining 1/4 cup sugar until stiff. Fold the cooled curd into the whipped cream. Layer the lemon mixture evenly over the cooled meringue. Cut into pieces and serve.