Lemon Upside Down Pie (Gluten-Free Recipe)

  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.
  3. Place into 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. Beat egg whites and cream of tartar in bowl at high speed until foamy.
  9. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy.
  10. Stir in vanilla.
  11. Spread in bottom and up sides of greased 9-inch deep dish pie plate.
  12. Bake 45-55 minutes or until lightly browned.
  13. Turn off oven.
  14. Cool in oven 1-2 hours.
  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.

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

Taken from www.landolakes.com/recipe/2939/lemon-upside-down-pie-gluten-free-recipe (may not work)

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