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Lemon Upside-Down Dessert




Clear Lemon Filling


  1. Batter: Grease an 8-inch square pan or a 9-inch round pan. Arrange lemon slices in pan.
  2. Mix 1/2 cup sugar, cornstarch and salt in 1 quart saucepan.
  3. Stir in hot water and lemon juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
  4. Remove from heat, stir in margarine until melted.
  5. Mix in lemon peel.
  6. Spoon over lemon slices.
  7. Heat oven to 350 degrees F.
  8. Beat remaining ingredients in large bowl on low, scraping bowl constantly, 30 seconds. Beat on medium, scraping bowl occasionally, 4 minutes.
  9. Pour into pan.
  10. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
  11. Immediately invert pan on heatproof plate. Leave in pan for a few minutes.
  12. Clear Lemon Filling: Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
  13. Remove from heat.
  14. Add lemon peel and margarine.
  15. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.


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