Upside Down Lemon Meringue
4 large eggs, separated
1 cup granulated sugar
4 cups crispy rice cereal
1 cup sliced almonds
2 tsp. vanilla extract
1 (14oz) can sweetened condensed milk
½ cup lemon juice (approximately 2 lemons)
2 tsp. grated lemon zest
2 tsp cornstarch
1 (8oz) carton whipped topping
3-4 drops yellow food coloring
Crust: Preheat oven to 300 degrees. Grease 10 mini pie pans or large muffin tins. Separate eggs putting the egg whites in a clean bowl, saving the egg yolks for the filling. Beat the egg whites until soft peaks form. Gradually add sugar and vanilla while continuing to ship until stiff peaks form. Fold in the cereal and almonds. Evenly divide the meringue in the tins. Press the meringue evenly around the edges of the pans and across the bottom. Bake for 15 minutes and then turn off the oven and leave meringues in warm over for an additional 15 minutes.
Filling: In a medium saucepan, combine condensed milk, lemon juice, lemon zest and cornstarch. Blend in egg yolks. Cook over medium-low heat stirring constantly until thickened. Cool pudding by placing the saucepan in a bowl of ice water. Stir pudding until cool. When cooled, fold in the carton of whipped topping and food coloring until combined completely. Fill meringue crusts with lemon filling and serve.
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