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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.
Combine flour blend and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Place into 15x10x1-inch baking pan. Broil 3 to 4 inches from heat, watching closely and stirring every minute or 3-4 minutes or until golden brown and crunchy. Cool completely. Set aside.
Heat oven to 275°F.
Beat egg whites and cream of tartar in 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 45-55 minutes or until lightly browned. Turn off oven. Cool in oven 1-2 hours.
Combine water, 1 cup sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil. Continue cooking 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking stirring constantly, 2-3 minutes or until mixture thickens. 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.
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Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2939
© 2014 Land O'Lakes, Inc.
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