Upside Down Lemon Pie

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Meringue Crust
3 egg whites, room temperature
1/4 tsp (1 mL) cream of tartar
1/8 tsp (0.5 mL) salt
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) vanilla wafer crumbs
1 tsp (5 mL) vanilla
1/3 cup (75 mL) sliced almonds
Lemon Filling
1 cup (250 mL) granulated sugar
1/3 cup (75 mL) cornstarch
2 cups (500 mL)  hot water
3 egg yolks, beaten
2-3 drops yellow food colouring (optional)
1/3 cup (75 mL) lemon juice
1 tbsp (15 mL) lemon peel, grated
1 tbsp (15 mL) margarine or butter
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) whipped cream (optional)
3 tbsp (50 mL) vanilla
Nutritional Facts
Amount Per Serving
302 Calories


Meringue Crust

Beat egg whites, cream of tartar and salt in medium bowl until soft peaks form. Add sugar, 1 tbsp (15 mL) at a time while beating, until stiff peaks form and sugar is dissolved. Fold in wafer crumbs and vanilla. Spread in a greased9 inch ( 22 cm) pie plate, bringing meringue up side to form pie shell.

Sprinkle with almonds. Bake in 325 F (160 C) oven for about 30 minutes until dry. Let stand on wire rack until cooled completely.

Lemon Filling

Combine sugar and cornstarch in medium saucepan. Add hot water, egg yolks and food colouring. Stir. Heat and stir on medium until boiling and thickened. Remove from heat.

Add next 4 ingredients. Stir until well combined and let cool. Makes 2 2/3 cups (650 mL) filling. Pour filling into pie shell. Spread evenly. Spread whipped cream over top. Sprinkle with wafer crumbs. Chill for at least 30 minutes.

Preparation: 20 minutes

Baking: 30 minutes

Chilling: 30