Lemon Upside-Down Pie (Gluten-Free Recipe)
Lemon Upside-Down Pie (Gluten-Free Recipe)
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.
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45 min
Prep Time
05 hrs 15 min
Total Time
10
servings Ingredients
Topping
12 cup Gluten-Free Flour Blend (see below)
13 cup sugar
14 cup cold Land O Lakes® Butter
Meringue
3 large Land O Lakes® Eggs (whites only)
12 teaspoon cream of tartar
12 cup sugar
12 teaspoon gluten-free vanilla
Filling
1 12 cups water
1 cup sugar
13 cup cornstarch
3 large Land O Lakes® Eggs (yolks only)
13 cup lemonade concentrate, undiluted
1 tablespoon Land O Lakes® Butter
12 teaspoon salt
12 cup sour cream
How to make
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STEP 1
Heat broiler.
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STEP 2
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, 3-4 minutes or until golden brown and crunchy. Cool completely. Set aside.
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STEP 3
Heat oven to 275°F.
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STEP 4
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.
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STEP 5
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.
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STEP 6
Stir sour cream into cooled filling mixture. Spoon cooled filling mixture into meringue shell; sprinkle with topping. Cover; refrigerate until serving time.
Tip #1
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #2
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
300 Calories
10 Fat (g)
85 Cholesterol (mg)
190 Sodium (mg)
53 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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And don't forget to tag us @landolakesktchn.
