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Caption: Upside down Lemon Meringue
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Caption: Lemon meringue pie, I love you for sentimental reasons. And oh, that fluffy, crispy, marshmallowy meringue with that tangy, creamy lemony filling.
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Caption: What you will need:
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Caption: Make the Meringue
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Caption: What you will do:
Preheat the oven to 300f
Butter your pie pans and set aside.
In the bowl of a stand mixer beat egg whites and the tablespoon of cold water on high until foamy, next add the cream of tartar and continue to beat until soft peaks form, about 1 minute. Slowly add the one cup of sugar, little bit by little bit with the mixer remaining on high. Beat until thick, glossy peak forms, 4-5 minutes.
Divide meringue batter between 3 mini pie pans (or one 8in pie plate) and smooth to bottom and up around the sides and on the edge, creating a "crust". Try to keep the meringue the same thickness through out the entire pan and keep the centers hallowed out (Where you will place the lemon filling). *You may have a little excess meringue left over.
Bake meringue for 45 minutes, or until you have a nice golden, crisp edge. After 45 minutes, turn oven off and allow meringue to set in oven for another 30 minutes, then transfer to cooling rack and allow to cool completely.
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Caption: Meringue crust
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Caption: Make the lemon filling
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Caption: Meanwhile start your lemon filling, whisk your egg yolks in a small saucepan (off of the heat), until thickened, about 2 minutes, now add the sugar, lemon juice and zest and whisk until combined. Move the egg yolk mixture to the burner and heat over medium heat, stirring with a wooden spoon constantly until the mixture becomes very thick, about 10 minutes. Don't rush this step, let it get good and thick, and don't stop stirring or it will curdle!
Remove lemon filling from heat and place in bowl and cover with cling wrap (right onto the filling) and place in fridge to cool, at least an hour.
Once filling is completely cooled remove from the fridge and whisk until smooth. Next add the 2/3 cup of prepared whipped cream to the filling, mixing gently until combined.
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Caption: Top the meringue "crust" with the lemon filling, dividing the filling evenly between the three mini pie pans, or into the one 8in pie plate.
Cover loosely and chill in the fridge for 2-3 hours, or until set up.
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Caption: Top with whip cream and lemon zest.
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Caption: Enjoy! For more recipes & pictures visit us at www.thecookerywife.com or on Instagram: https://instagram.com/thecookerywife