Upside Down Lemon Pie
- 4 eggs, separated
- cream of tartar, a pinch
- 1 1/2 cups sugar
- 1 cup pecan pieces, finely chopped
- 2 lemons, juice of
- 1 lemon, grated rind of
- 1/2 teaspoon gelatin (unflavored)
- 1 tablespoon water
- 1 1/2 cups whipping cream, whipped
- vegetable oil cooking spray
- Spray a 9 inch pie plate. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually add 1 cup of sugar and beat until stiff. Fold in the nuts. Line the bottom and sides of the prepared pie plate with meringue. Bake in a 325 oven for 25 minutes. Push down to form the shape of a crust, leaving a 1 inch rim. Bake for 25 minutes more. Cool the meringue completely.
- In a medium bowl, beat the egg yolks until slightly thickened. Add lemon juice, rind and 1/2 cup of sugar. In the top of a double boiler over simmering water, cook the lemon mixture, stirring constantly until thick enough to coat the back of a wooden spoon. Soften the gelatin in the water. Add the gelatin to the lemon mixture. Stir to dissolve. Cool completely. Fold 2/3 of the whipped cream into the lemon mixture. Pour the lemon filling into the meringue. Garnish with remaining cream.
eggs, cream of tartar, sugar, pecan, lemons, lemon, gelatin, water, whipping cream, vegetable oil cooking spray
Taken from www.food.com/recipe/upside-down-lemon-pie-468042 (may not work)