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Jan 8, 2015

Upside Down Lemon Meringue Pie

Let's face it, lemon meringue is the best pie around. I make a lemon meringue pie at least once every winter, but I decided to switch it up this year and try this version from Martha Stewart, which is essentially a lemon meringue pie without the crust, flipped upside down so the meringue is on the bottom. This meringue is stiffer than what you would traditionally find atop a pie, more like a meringue cookie or a pavlova. Perhaps best of all, this pie is gluten free!

Upside Down Lemon Meringue Pie (from Martha Stewart)


Unsalted butter, softened, for pie plate
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar

8 large egg yolks, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 lemons)
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
1 cup heavy cream

1 cup heavy cream
1 tablespoon sugar
1 lemon, for serving



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.

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.

Your meringue may crack during the baking process, but don't worry! You will cover up all the cracks with your delicious lemon 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.

After chilling, 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.


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.

I wasn't exaggerating when I said lemon meringue is the best pie around; it is by far my favorite pie, and this is a delicious variation that I will definitely make again. It's almost like eating a lemon pudding, but the meringue gives it an extra little bit of oomph and crunch. If you love lemon meringue pie and are intimidated by making your own pie crust or don't do gluten, give this version a try.


  1. Yum yum, i love this. So delicious, thanks for sharing this recipe.