Up-Side Down Lemon Meringue Pie (Lemon Clouds)

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.