Lemon Upside Down Pie (Gluten-Free Recipe)

Lemon Upside Down Pie (Gluten-Free Recipe)
15
1 Review
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.
45 min
Prep Time
5:15
Total Time
10 servings

Ingredients

Topping

1/2 cup
Gluten-Free Flour Blend (see below)
1/3 cup
sugar
1/4 cup
cold Land O Lakes® Butter

Meringue

3
large Land O Lakes® Eggs (whites only)
1/2 teaspoon
cream of tartar
1/2 cup
sugar
1/2 teaspoon
gluten-free vanilla

Filling

1 1/2 cups
water
1 cup
sugar
1/3 cup
cornstarch
3
large Land O Lakes® Eggs (yolks only)
1/3 cup
lemonade concentrate, undiluted
1 tablespoon
Land O Lakes® Butter
1/2 teaspoon
salt
1/2 cup
sour cream

Directions

  1. Heat broiler.
  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.
  3. Heat oven to 275°F.
  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.
  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.
  6. Stir sour cream into cooled filling mixture. Spoon cooled filling mixture into meringue shell; sprinkle with topping. Cover; refrigerate until serving time.

Recipe Tips

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.

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.

Nutrition Facts (1 serving)

Calories
300
Cholesterol
85mg
Carbohydrates
53g
Protein
3g
Fat
10g
Sodium
190mg
Dietary Fiber
0g

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