inside-out frozen lemon pie

Directions

1. For the meringue: 3 egg whites, 1/2 c. sugar, pinch salt, 1/8 tsp. cream of tartar., 1/2 tsp, vanilla.
2. Preheat oven to 300. Beat egg whits with pinch of salt and cream of tartar until stiff. Slowly increase speed of mixer and gradually add sugar, a little at a time, until incorporated. Add vanilla and beat a few more minutes. Spread onto a large circle or square of parchment laid onto a cookie sheet. Reduce heat to 275 and bake about 1hr. until crispy but not burnt!. Set aside or store in a dry place until ready to use.

1. For the lemon custard: 3 egg yolks plus 3 whole eggs, 1.5 c sugar, 1 tsp. lemon zest, one half cup fresh lemon juice..
2. Separate the 3 whole eggs. Put the 3 whites in fridge. Using a double boiler or a bowl sitting on another pot, heat water to boiling and then simmer; Add 3 yolks, 3 whole eggs, 1.25 c sugar,1 tsp. lemon zest, and one half cup of fresh lemon juice to top of double boiler or bowl. Beat with mixer about 7min. until thick and coats back of a spoon. Remove from heat. Cover with plastic wrap and refrigerate 1hr.. When cool, beat the remaining 3 egg whites, slowly adding the 1/4 cup sugar, until peaks form. Fold 1/4 egg whites into the (cooled) lemon mixture, and fold gently until no streaks. Now add in broken pieces of the meringue gently into the lemon cream, and pour into a springform pan or individual ramekins and freeze until ready to serve, preferably overnight. Leave at room temp. about 15 min. before serving.