Lemon Upside Down Pie
Lemon Upside Down Pie Image

Lemon Upside Down Pie

Lemon pie goes topsy-turvy: the meringue is on the bottom and the crunch crust is on the top! And, the filling has an added special ingredient.

10
servings
45 min
PREP TIME
05 hrs 15 min
TOTAL TIME

Ingredients

Topping

1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup cold Land O Lakes® Butter

Meringue

3 large Land O Lakes® Eggs (whites only) at room temperature

1/4 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon vanilla

Filling

1 1/2 cups water

1 cup sugar

1/3 cup cornstarch

3 large Land O Lakes® Eggs (yolks only) beaten

1/2 cup lemonade concentrate, undiluted

1 tablespoon Land O Lakes® Butter

1/2 teaspoon salt

1/2 cup sour cream

How to make

  1. STEP 1

    Heat broiler.

  2. STEP 2

    Combine flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Place into ungreased 15x10x1-inch baking pan. Broil 3 to 4 inches from heat, watching closely and stirring every minute, 3-4 minutes or until golden brown and crunchy. Cool completely. Set aside.

  3. STEP 3

    Heat oven to 275°F. Generously spray 9-inch pie pan with no-stick cooking spray; set aside.

  4. STEP 4

    Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy. Add 3/4 cup sugar gradually, beating at high speed until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.

  5. STEP 5

    Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 additional hour. Remove from oven; cool to room temperature.

  6. STEP 6

    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.

  7. STEP 7

    Stir sour cream into cooled filling mixture. Spoon cooled filling mixture into meringue shell; sprinkle with topping. Cover; refrigerate until serving time.

Nutrition

300Calories
10Fat (mg)
85Cholesterol (mg)
190Sodium (mg)
51Carbohydrates (g)
0Dietary Fiber
3Protein (g)

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