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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

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

How to make

  1. STEP 1

    Heat broiler.

  2. 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.

  3. STEP 3

    Heat oven to 275°F.

  4. 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.

  5. 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.

  6. 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.

Nutrition (1 serving)

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