Lemon pie goes topsy-turvy. The meringue is on the bottom and the crunchy crust is on the top! This refreshing dessert is gluten-free, too.
| 3 |
|
egg whites |
| 1/2 |
|
teaspoon cream of tartar |
| 1/2 |
|
cup sugar |
| 1/2 |
|
teaspoon gluten-free vanilla |
| 1 1/2 |
|
cups water |
| 1 |
|
cup sugar |
| 1/3 |
|
cup cornstarch |
| 3 |
|
egg yolks |
| 1/3 |
|
cup lemonade concentrate, undiluted |
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
cup sour cream |
Heat broiler. Combine flour blend and 1/3 cup sugar in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Place in 15x10x1-inch jelly-roll pan. Broil 3 to 4 inches from heat, watching closely and stirring every minute or until golden brown and crunchy (3 to 4 minutes). Cool completely. Set aside.
Heat oven to 275°F. Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy. Stir in vanilla. Spread in bottom and up sides of greased 9-inch deep dish pie plate. Bake for 45 to 55 minutes or until lightly browned. Turn off oven. Cool in oven for 1 to 2 hours.
Combine water,
1 cup sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (5 to 7 minutes). Continue cooking 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking stirring constantly, until mixture thickens (2 to 3 minutes). Remove from heat. Stir in lemonade concentrate, 1 tablespoon butter and salt. Cover; refrigerate 1 hour.
Stir sour cream into cooled filling mixture. Spoon cooled filling mixture into meringue shell; sprinkle with topping. Cover; refrigerate until serving time.
Gluten-Free Flour Blend:
To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free". We recommend reading all ingredient labels on food products thoroughly for recipe success.
Learn about gluten-free baking.
