Upside Down Lemon Meringue Pie
- 3 large eggs whites at room temperature
- 1/4 tsp cream of tartar
- dash of salt
- 2/3 cup superfine sugar, you can make your own by blending regular sugar in processor.
- 1/2 tsp vanilla
- 5 egg yolks
- 1/2 cup sugar
- 6 tbsp cold sweet butter
- 1/4 cup lemon juice and the zest of one lemon
Preheat oven to 275 degrees. Lightly oil a 9-inch glass pie plate and set aside. Beat the whites, cream of tartar, and salt at high speed until foamy. Add 1/2 of the sugar and beat for 1 minute. Gradually beat in the rest of sugar. Add the vanilla and beat until stiff peaks form, about 10 minutes.
Plop the meringue into the pie plate and spoon it over the bottom and sides of the plate. Bake for about 1 hour and 15 minutes, until crisp, dry and buff-colored. If the crust isn't crisp, turn off the oven and leave crust in there for another 45 minutes. Cool on wire rack. Can be made a day ahead- leave uncovered at room temperature.
Whisk egg yolks together with sugar. Add lemon juice and zest and whisk again. Cook in heavy nonreactive saucepan over low heat until thickened, stirring constantly. Remove from heat and add butter, stirring until blended. Pour into a glass dish and chill, with plastic wrap directly on lemon curd. Can be made a day or two ahead.
About half an hour before your guests arrive, pour the lemon curd into the shell and chill uncovered in fridge.