Heavenly Pie Lemon Meringue Reversed
Indulge in the delightful twist of a classic with this Heavenly Pie Lemon Meringue Reversed—a show-stopping dessert that flips tradition on its head! Instead of the usual pie crust, the meringue becomes the crisp yet airy base, baked to perfection and forming a cloud-like foundation. The tart and creamy lemon filling, made with zesty lemon juice, sweetened condensed milk, and rich egg yolks, is layered on top, delivering a burst of citrusy brightness in every bite. Finally, the pie is crowned with a buttery graham cracker crumble for a contrasting crunch that takes this dessert to the next level. Perfectly balanced in flavor and texture, this no-fuss pie is an eye-catching treat for any occasion. Ready in just 30 minutes of prep, it's a gluten-free-friendly masterpiece that will leave your guests in awe. Refrigerate it to set, then slice into a citrusy dream that tastes as heavenly as it looks!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.5 teaspoons Cream of tartar
- 2 teaspoons Cornstarch
- 120 milliliters Lemon juice
- 2 teaspoons Lemon zest
- 400 grams Sweetened condensed milk
- 4 large Egg yolks
- 100 grams Graham crackers
- 3 tablespoons Unsalted butter
- 1 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 250°F (120°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
Gradually add granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, shiny peaks form and the sugar is completely dissolved.
Sprinkle in cornstarch and gently fold to combine. This will help stabilize the meringue.
Spread the meringue evenly into the prepared springform pan, shaping it slightly up the sides to form a base. Use the back of a spoon to create an even layer.
Bake the meringue in the preheated oven for 60 minutes, then turn off the oven and let it cool completely inside. Do not open the oven door during this time to prevent cracking.
Meanwhile, prepare the lemon filling. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy. Cover and refrigerate until needed.
For the graham cracker topping, crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling with a rolling pin. Melt the butter in a small saucepan or microwave and stir it into the crumbs until evenly coated.
Once the meringue base has cooled completely, carefully remove it from the springform pan and place it on a serving plate.
Spread the lemon filling evenly over the meringue base, being gentle to avoid collapsing the meringue.
Sprinkle the graham cracker mixture evenly over the lemon filling to create a crumbly topping.
For an optional garnish, dust the top with a light sprinkle of powdered sugar before serving.
Refrigerate the pie for at least 2 hours to allow the filling to set before slicing and serving. Enjoy your Heavenly Pie Lemon Meringue Reversed!
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 518.2 g | 188% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 468.8 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1290 mg | 99% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
