If you’re looking for a fresh and flavourful dessert to celebrate the arrival of spring, look no further than this Upside Down Lemon Meringue Pie. With its light texture, zesty lemon flavour, and beautiful presentation, it’s the perfect sweet treat for Easter, Mother’s Day, spring brunches, or any seasonal celebration.
This pie flips the traditional lemon meringue upside down—literally. Instead of a pastry crust and meringue topping, this version features a crisp, airy meringue base, filled with a creamy lemon curd mousse, and topped with lightly sweetened whipped cream and fresh lemon zest.
Not only is it delicious, but the meringue base also makes it naturally gluten-free, offering a great option for guests with dietary restrictions without sacrificing flavour or texture.
Bright, Balanced Flavours of Upside Down Lemon Meringue Pie
This dessert strikes the perfect balance between tart and sweet. The lemon curd is made from fresh lemon juice, egg yolks, sugar, and finely grated lemon zest, delivering a bold citrus flavour. It’s then folded with whipped cream to create a light, mousse-like texture that’s smooth and creamy. The combination of the meringue base and whipped cream topping provides just the right contrast, allowing the lemon filling to shine through while offering a delightful sweetness in every bite.
Why You’ll Love This Spring Dessert
Not only is the Upside Down Lemon Meringue Pie bursting with flavour, but it also stands out with its elegant and unique presentation. The crisp meringue base replaces the typical pastry crust, creating a visually stunning dessert that’s both light and satisfying. The lemon curd filling adds a creamy richness, while the whipped cream topping provides a fluffy, airy finish. It’s the kind of dessert that’s as delicious as it is beautiful, making it ideal for special occasions.
Perfect for Spring and Easter Celebrations
Whether you’re hosting an Easter dinner, planning a springtime brunch, or simply craving a refreshing dessert, this lemon meringue pie is a seasonal favourite. The bright, citrusy flavour and light texture make it the perfect way to end a meal, especially after a hearty dinner or festive gathering. Its make-ahead nature also allows you to enjoy more time with your guests, as the meringue crust can be prepared in advance, and the filling needs to chill for at least an hour.
Simple Yet Elegant Ingredients
The ingredients for this Upside Down Lemon Meringue Pie are simple but work together to create something truly special. The egg whites and sugar form the light, crisp meringue base. The egg yolks, lemon zest, lemon juice, and sugar come together for the luscious lemon curd filling. The heavy cream plays a key role in both the filling and the topping, providing the richness and smoothness needed to balance the tartness of the lemon.
Make It Ahead and Enjoy
One of the best parts about this pie is how easy it is to make ahead. You can bake the meringue crust in advance and refrigerate the lemon curd filling until you’re ready to assemble. This means you can have the pie ready to serve with minimal effort on the day of your event, allowing you to focus on enjoying the company of your guests.
Upside Down Lemon Merinuge Pie Recipe
Ingredients
Topping:
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 lemon for serving
Filling:
- 8 large egg yolks room temperature
- 1 cup sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest from 2 lemons
- ¼ cup plus 2 tablespoons fresh lemon juice from 2 lemons
- 1 cup heavy cream
Crust:
- Unsalted butter softened, for pie plate
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 cup sugar
Instructions
Make the Crust
- Preheat oven to 300°F (150°C) with a rack in the center. Lightly brush a 9-inch pie plate with butter. Using a mixer, whisk egg whites and 1 tablespoon cold water 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 the prepared pie plate, spreading it along the bottom and up the sides to form a crust (but not past the rim). Bake until the meringue is crisp and lightly golden on the outside (about 40 minutes). Turn off the oven and let it cool inside for 1 hour, then transfer to a wire rack to cool completely.
Prepare the Filling:
- In a medium saucepan (off heat), whisk egg yolks until thick and pale yellow (1-2 minutes). Whisk in sugar, lemon zest, and lemon juice. Place over medium heat, stirring constantly with a wooden spoon, until the mixture thickens (about 10 minutes). Transfer to a large bowl and cover with plastic wrap, pressing it directly onto the surface of the curd. Refrigerate until fully chilled (at least 1 hour, or up to 1 day).
- Whisk curd until smooth. In a separate bowl, whip heavy cream on high speed until soft peaks form (about 30 seconds). Gently fold the whipped cream into the curd in batches. Fill the meringue crust with the lemon curd mixture, smoothing the top. Cover loosely and refrigerate for at least 8 hours, or up to 1 day.
Make the Topping & Serve:
- Whip heavy cream and sugar on high speed until stiff peaks form (about 40 seconds). Spread over the pie and finish with finely grated lemon zest. Slice with a sharp knife (wiping between cuts) and enjoy!
This Upside-Down Lemon Meringue Pie is a delicious and elegant way to celebrate the vibrant flavors of spring. Whether you’re serving it for Easter, a special brunch, or just as a treat for lemon lovers, it’s sure to impress. With its perfect balance of tart and sweet, light meringue, and creamy lemon curd, it’s a dessert that will leave everyone coming back for more. Enjoy making and sharing this delightful pie—it’s a seasonal favourite that’s sure to become a new tradition!
