Up-Side Down Lemon Meringue Pie Lemon Clouds - shell

Method

• Prepare the meringue shell:
• 1. Beat 4 eggs whites.
• 2. Add cream of tartar. Continue beating.
• 3. Gradually add sugar 2 tablespoons at a time until 1 cup has been added.
• 4. Continue beating until you have fluffy stiff peaks.
• 5. Spread meringue into the bottom and up the sides of a 9-inch GREASED pie pan. (Or use a greased cookie sheet and make individual sized "clouds," smoothing them into bowl shapes.)
• 6. Bake at 275 degrees F for 1 hour. Allow to cool in the oven with the door slightly ajar.
• To make the lemon filling:
• 1. Whip 5 egg yolks with a fork or whisk until well combined.
• 2. Stir in 1/2 cup sugar and 4 tablespoons lemon juice.
• 3. Pour into a small sauce pan, cool over low heat, stirring constantly until thickened (you're looking for a nice, kinda thick pancake consistency).
• 4. Cool completely.
• 5. Once your custard is cool, whip one cup heavy cream until stiff peaks form.
• 6. Fold the cooled custard mixture and lemon zest into the whipped cream.
• 7. Pour into meringue shell/clouds.
• 8. Chill thoroughly, garnish with whipped cream dollops and lemon zest.
• 9. Enjoy!!
• This is a VERY rich dessert. Small slices and/or clouds are the way to go.