Sunday, February 24, 2019

The Great Upside-Down Lemon Pie Caper

A couple of weeks ago I accompanied my daughter to a physical therapy appointment (good mommy).  When we got there, a cluster of therapists ignored us in favor of the raging discussion in progress.  About pie.  One member of the group is a renowned pie maker.  Chocolate cream gave way to coconut cream to berry to pineapple to...
I mentioned that my mother had been very proud of her upside-down lemon pie.
The pie maker honed in on me like a laser.  NEW PIE!  WOW!  GOTTA GET THE RECIPE!  Well, of course I’d share it (good mommy).  You’d think I’d offered the Hope diamond.  At least the offer ended the discussion so my daughter got her therapy session.
Later that night, I sent the recipe and got back a thank-you email.
End of story?
Last week we returned for another appointment.  And Ms. Pie-maker was there...with a scrumptious upside-down lemon pie (good Ms. Pie-maker).
Yummy!  My only regret is that I didn’t photograph the gloriousness so I could post the picture here.  Sorry.  You’ll just have to make your own.  So here’s the recipe.

Mama’s Inverted Lemon Pie
4 eggs, separated
Pinch of salt
¼ t cream of tartar
1 ½ c sugar, divided
¼ c lemon juice
Grated rind of 1 lemon
2 c whipping cream, whipped with sugar & vanilla
1)  Make meringue shell:
Beat egg whites with salt and cream of tartar until stiff. 
Add 1 c sugar very gradually.  Continue to beat until stiff and glossy. 
            (Very Gradually is the key to meringue that doesn’t weep.)
Spread on greased pie pan, carrying to edge of rim.  (I use a 9” pan.)
Bake 25 minutes at 275°.  Increase to 300° for 25 minutes, or until faint brown tinge has appeared.  Cool
2) Make the filling:
Beat egg yolks until thick.  Add remaining sugar, lemon juice, and grated rind.
Cook on low heat, stirring constantly, until thick.
Remove from heat and cool. 
Fold half of the whipped cream into the cooled filling and turn into the crust. 
3)  Top with remaining whipped cream.  Garnish with curls of lemon peel, grated zest, or chocolate curls, if desired.  Serve to effusive compliments.  (Note:  This is a very rich pie.  It will serve more than 6.  I usually cut it in eighths.)

Till next month,

P.S.  Next time I’m going to tempt her with my recipe for Black Bottom Pie (chocolate custard plus rum custard plus that wonderful invention, whipped cream).  No dummies here.