Upside Down Lemon Pie - cooking recipe

Ingredients

4 eggs, separated
cream of tartar, a pinch
1 1/2 cups sugar
1 cup pecan pieces, finely chopped
2 lemons, juice of
1 lemon, grated rind of
1/2 teaspoon gelatin (unflavored)
1 tablespoon water
1 1/2 cups whipping cream, whipped
vegetable oil cooking spray

Preparation

Spray a 9 inch pie plate. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually add 1 cup of sugar and beat until stiff. Fold in the nuts. Line the bottom and sides of the prepared pie plate with meringue. Bake in a 325 oven for 25 minutes. Push down to form the shape of a crust, leaving a 1 inch rim. Bake for 25 minutes more. Cool the meringue completely.
In a medium bowl, beat the egg yolks until slightly thickened. Add lemon juice, rind and 1/2 cup of sugar. In the top of a double boiler over simmering water, cook the lemon mixture, stirring constantly until thick enough to coat the back of a wooden spoon. Soften the gelatin in the water. Add the gelatin to the lemon mixture. Stir to dissolve. Cool completely. Fold 2/3 of the whipped cream into the lemon mixture. Pour the lemon filling into the meringue. Garnish with remaining cream.