Lemon Upside-Down Dessert

Ingredients

Batter

• 9 very thin lemon slices
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/4 cup + 2 tablespoons hot water
• 1 tablespoon + 2 teaspoons lemon juice
• 2 tablespoons butter
• 1/2 teaspoon grated lemon peel
• 1 1/2 cups Bisquick or Biscuit Baking Mix
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup milk
• 2 tablespoons shortening
• 1 teaspoon vanilla extract

Clear Lemon Filling

• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• 1 teaspoon grated lemon peel
• 1 tablespoon butter
• 1/3 cup lemon juice
• 4 drops yellow food color (optional)

Instructions

Batter

1. Grease an 8 inch square pan or a 9 inch round pan. Arrange lemon slices in pan.

Batter

1. Mix 1/2 cup sugar, cornstarch and salt in 1 quart saucepan.
2. Stir in hot water and lemon juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute.
3. Remove from heat, stir in butter until melted.
4. Mix in lemon peel.
5. Spoon over lemon slices.
6. Heat oven to 350 degrees F.
7. Beat remaining ingredients in large bowl on low, scraping bowl constantly, 30 seconds. Beat on medium, scraping bowl occasionally, 4 minutes.
8. Pour into pan.
9. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
10. Immediately invert pan on heatproof plate. Leave in pan for a few minutes.

Clear Lemon Filling

1. 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.
2. Remove from heat.
3. Add lemon peel and butter.
4. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.