Upside-Down Lemon Pie
1 1/2 C. + 2 T. sugar
1 T. grated lemon rind
1/4 t. cream of tartar
3 T. lemon juice
4 eggs, separated
2 C. whipping cream
Sift together one cup of the sugar and the cream of tartar. Beat the egg whites
until stiff. Slowly fold in the sugar mixture and beat until well blended.
Butter the sides and bottom of a 9" pie pan. Scrape the meringue mixture into
the pie pan, building up around edges to form a shell. Bake at 275 degrees for
one hour. Cool on a rack.
Beat the egg yolks until light and lemon colored. Add 1/2 C. of the sugar. Add
the lemon rind and lemon juice and beat to blend. Cook in double boiler until
thickened, stirring constantly. Remove from heat and cool.
Whip half of the cream until stiff and fold into the lemon filling. Pour into
the meringue shell, and chill until the filling is set.
Whip the remaining cream with the remaining two tablespoons sugar, and spoon on
top of the pie. Chill, uncovered for 24 hours.