Upside Down Lemon Pie

Toni in Colorado's Note:

From The American Country Inn and Bed and Breakfast Cookbook, Volume Two. Submitted by the Shenandoah Countryside B&B in Luray, Virginia. I'm quoting the recipe, but when I made it, I didn't use a double boiler -- I just cooked the curd on very low and stirred continuously. Also, for some reason when I beat the egg whites, they never got stiff like your regular meringue, but it didn't seem to make a difference. Also, from the ingredients, it seems to be gluten free. Also, I didn't use all the whipped cream but did spread some on top as a frosting rather than a garnish. Again, I always forget to keep track of how much time it took.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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. 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. 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.