Upside Down Lemon Pie

10 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    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.

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