Lemon Upside Down Pie

  1. Heat broiler.
  2. Combine flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs.
  3. Place into ungreased 15x10x1-inch baking pan.
  4. Broil 3 to 4 inches from heat, watching closely and stirring every minute, 3-4 minutes or until golden brown and crunchy.
  5. Cool completely.
  6. Set aside.
  7. Heat oven to 275F.
  8. Generously spray 9-inch pie pan with no-stick cooking spray; set aside.
  9. Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy.
  10. Add 3/4 cup sugar gradually, beating at high speed until stiff peaks form and mixture is glossy.
  11. Spoon into prepared pan; spread meringue over bottom and up sides.
  12. Bake 1 hour without opening oven door.
  13. Turn off oven; let meringue shell stand in oven 1 additional hour.
  14. Remove from oven; cool to room temperature.
  15. Combine water, 1 cup sugar and cornstarch in 2-quart saucepan.
  16. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil.
  17. Continue cooking 1 minute.
  18. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk.
  19. Gradually stir egg mixture into remaining hot mixture.
  20. Continue cooking stirring constantly, 2-3 minutes or until mixture thickens.
  21. Remove from heat.
  22. Stir in lemonade concentrate, 1 tablespoon butter and salt.
  23. Cover; refrigerate 1 hour.
  24. Stir sour cream into cooled filling mixture.
  25. Spoon cooled filling mixture into meringue shell; sprinkle with topping.
  26. Cover; refrigerate until serving time.

allpurpose, sugar, cold, o lakes eggs, vanilla, cream of tartar, sugar, water, sugar, cornstarch, o lakes eggs, lemonade concentrate, butter, salt, sour cream

Taken from www.landolakes.com/recipe/2938/lemon-upside-down-pie (may not work)

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