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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Ingredients
Topping
1
2 cup Gluten-Free Flour Blend (see below)1
3 cup sugar 4 cup coldMeringue
3 large Land O Lakes® Eggs (whites only)
1
2 teaspoon cream of tartar1
2 cup sugar1
2 teaspoon gluten-free vanillaFilling
1 1
2 cups water1 cup sugar
1
3 cup cornstarch3 large Land O Lakes® Eggs (yolks only)
1
3 cup lemonade concentrate, undiluted1 tablespoon Land O Lakes® Butter
1
2 teaspoon salt1
2 cup sour creamHow 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.
And don't forget to tag us @landolakesktchn.