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.

45 min
05 hrs 15 min



1/2 cup all-purpose flour

1/3 cup sugar

1/4 cup cold Land O Lakes® Butter


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

1/4 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon vanilla


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.


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


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