Upside Down Lemon Pie Recipes

Steps:

• Top off a lemon bar with Greek yogurt and lemon pudding mixture and stick it in the fridge for 30 minutes. Add a dollop of whipped cream, a lemon wedge and coconut flakes and enjoy!

Steps:

• 1. Crust: Beat egg whites with salt and tartar until soft peaks form; gradually add sugar and beat until stiff peaks form. Fold in saltines and nuts. Spread meringue mixture into a well greased or sprayed 9-inch pie plate; shaping it as a pie shell with it's sides mounded a little higher than the center of crust. Bake at 300^ for 35 minutes.Remove from oven and let cool on wire rack.
• 2. Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are throughly combine. Add water gradually stirring until all ingredients are well mixed.
• 3. Cook mixture over medium-high until thick and bubbling across the entire surface, stirring constantly, then cook and stir for 2 more minutes. Remove from heat. In medium bowl, beat egg yolks. Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly.
• 4. Immediately pour the yolk mixture back into the saucepan and cook 2 more minutes,stirring constantly. Gradually stir in lemon juice until combine. Pour into prepared meringue shell. Cool on wire rack, then refrigerate. Serve with whipped cream. Enjoy!!!

Steps:

• 1. MERINGUE CRUST:
• 2. Beat egg whites until foamy.
• 3. Add cream of tartar and continue beating.
• 4. Add sugar slowly and continue beating until still peaks.
• 5. Spread into a well-greased 9" pie pan.
• 6. Bake 20 minutes at 275°.
• 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
• 8. Cook on rack.
• 9. FILLING:
• 10. Beat yolks and sugar until thick and lemon color.
• 11. Add juice and rind slowly.
• 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
• 13. Cool. Then fold in the whipped heavy cream.
• 14. Put filling inside the meringue shell and refrigerate 24 hours.

Steps:

• 1. Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
• 2. Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
• 3. Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
• 4. Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
• 5. Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef's knife, wiping blade between cuts, and serve.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
• Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
• After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
• Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
• Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
• Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
• (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)

Steps:

• 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.