Monday, January 30, 2012

Reverse Lemon Meringue Pie....

Made this for the first time at bunko too and REALLY liked it!! Not too heavy of a lemon flavor, and meringue crust is perfect!!!

4 eggs, seperated
1 cup sugar
1/4 tsp. cream of tartar
1/2 cup sugar
3 Tbsp. lemon juice
1 Tsbp. grated lemon rind
1/4 tsp. salt
2 cups Whipping Cream

Beat the 4 egg whites, gradually add 1 cup of sugar and cream of tarter. Beat until stiff but not day. Spread on bottom and sides of buttered 9 inch pie pan.

Bake at 350 degrees for 45-60 minutes.


Take the 4 egg yokes and beat slightly. Stir in the 1/2 cup sugar, lemon juice, and lemon rind, and salt. Cook until thickened in the microwave for 4 minutes, stirring every 30 seconds. Let cool.

Whip 2 cups whipping cream and fold 1/2 of the whipped cream into the cooled lemon mixture. Pour into cooled meringue shell/crust. Top with the remaining whipped cream. Chill for 24 hours!

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