Upside Down Lemon Meringue Pie Recipes

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LEMON UPSIDE-DOWN PIE (GLUTEN-FREE RECIPE)



Lemon Upside-Down Pie (Gluten-Free Recipe) image

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.

Provided by Land O'Lakes

Categories     Baked     Cream     Refrigerated     Lemon     Fruit     Pie     Dessert     Pie     Dessert     Pie     Dessert

Yield 10 servings

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 300 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 190 milligrams, Carbohydrate 53 grams, Fiber 0 grams, Sugar grams, Protein 3 grams

UPSIDE-DOWN LEMON MERINGUE PIE



Upside-Down Lemon Meringue Pie image

Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 12h

Number Of Ingredients 12

1 cup heavy cream
1 tablespoon sugar
1 lemon, for serving
8 large egg yolks, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest (from 2 lemons)
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
1 cup heavy cream
Unsalted butter, softened, for pie plate
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar

Steps:

  • Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
  • Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
  • Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
  • Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
  • Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef's knife, wiping blade between cuts, and serve.

LEMON UPSIDE-DOWN PIE



Lemon Upside-Down Pie image

Lemon pie goes topsy-turvy: the meringue is on the bottom and the crunchy crust is on the top! And, the filling has an added special ingredient.

Provided by Land O'Lakes

Categories     Baked     Cream     Refrigerated     Lemon     Fruit     Pie     Dessert     Pie     Dessert     Pie     Dessert

Yield 10 servings

Number Of Ingredients 18

Topping
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup cold Land O Lakes® Butter
Meringue
3 large Land O Lakes® Eggs (whites only) at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla
Filling
1 1/2 cups water
1 cup sugar
1/3 cup cornstarch
3 large Land O Lakes® Eggs (yolks only) beaten
1/2 cup lemonade concentrate, undiluted
1 tablespoon Land O Lakes® Butter
1/2 teaspoon salt
1/2 cup sour cream

Steps:

  • Heat broiler.
  • Combine flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Place into ungreased 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.
  • Heat oven to 275°F. Generously spray 9-inch pie pan with no-stick cooking spray; set aside.
  • Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy. Add 3/4 cup sugar gradually, beating at high speed until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.
  • Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 additional hour. Remove from oven; cool to room temperature.
  • 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.
  • Stir sour cream into cooled filling mixture. Spoon cooled filling mixture into meringue shell; sprinkle with topping. Cover; refrigerate until serving time.

Nutrition Facts : Calories 300 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 190 milligrams, Carbohydrate 51 grams, Fiber 0 grams, Sugar grams, Protein 3 grams

UPSIDE-DOWN LEMON CREAM MERINGUE PIE



Upside-down Lemon Cream Meringue Pie image

Making lemon meringue pie is easy! I'll show you how to make this delicious upside down lemon meringue pie that is always a hit!

Provided by Karyn Granrud

Categories     Homemade Pie

Time 8h50m

Number Of Ingredients 9

3 Egg Whites
1/4 tsp Cream of Tarter
1 C Extra Fine Sugar
4 Egg Yolks
1/2 C Sugar
3 Tbs Lemon Juice
1 Tbs Lemon Peel
1/8 tsp Salt
2 C Heavy Whipping Cream

Steps:

  • Whip Egg Whites with Cream of Tartar. When the white start to thicken, add the sugar one tablespoon at a time and continue whipping until stiff peaks form.
  • Spray a 9 inch pie tin with some cooking spray and fill the tin with the Meringue.
  • Bake at 350 def F for 30 minutes and leave it in the oven for several hours to continue drying and cooling - overnight is best.
  • Place the yolks, sugar, lemon juice and peel, and salt into a small saucepan and cook over medium heat. Stir the mixture until it reached 160 deg F. Reduce heat, and stir for 2 minutes. Remove from heat and transfer to another bowl to cool completely.
  • Once cool, make Whipped Cream. Stir in 1/2 of the whipped cream into the lemon curd and spread into shell. Top with remaining whip cream and serve.

Nutrition Facts : Calories 256 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 52 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

UPSIDE DOWN LEMON MERINGUE PIE



Upside Down Lemon Meringue Pie image

This is a very unique pie and oh so good- ! It is so fun to make and the filling is delicious. Just wait till you try it! My family likes the change of crust in this recipe.

Provided by Pat Duran

Categories     Pies

Time 50m

Number Of Ingredients 18

CRUST:
3 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c granulated sugar
1/2 tsp lemon juice or vanilla
1/2 c chopped toasted nuts
10 saltine crackers, loosely crumbled
FILLING:
1 c granulated sugar
3 Tbsp cornstarch
3 Tbsp all purpose flour
1 dash(es) salt
1 1/2 c water
3 large egg yolks
2 Tbsp butter
1 tsp finely shredded lemon peel
1/3 c lemon juice,( i like my meyer lemons)

Steps:

  • 1. Crust: Beat egg whites with salt and tartar until soft peaks form; gradually add sugar and beat until stiff peaks form. Fold in saltines and nuts. Spread meringue mixture into a well greased or sprayed 9-inch pie plate; shaping it as a pie shell with it's sides mounded a little higher than the center of crust. Bake at 300^ for 35 minutes.Remove from oven and let cool on wire rack.
  • 2. Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are throughly combine. Add water gradually stirring until all ingredients are well mixed.
  • 3. Cook mixture over medium-high until thick and bubbling across the entire surface, stirring constantly, then cook and stir for 2 more minutes. Remove from heat. In medium bowl, beat egg yolks. Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly.
  • 4. Immediately pour the yolk mixture back into the saucepan and cook 2 more minutes,stirring constantly. Gradually stir in lemon juice until combine. Pour into prepared meringue shell. Cool on wire rack, then refrigerate. Serve with whipped cream. Enjoy!!!

UPSIDE-DOWN LEMON MERINGUE PIE



Upside-Down Lemon Meringue Pie image

Martha Stewart's, meringue crust with lemon curd filling and whip cream topping. This was original a recipe from Josephine Rege. I can't wait to try making this for all the lemon lovers in our house. Prep time includes cooling time.

Provided by Coppercloud

Categories     Dessert

Time 15h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

unsalted butter, softened, for pie plate
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
8 large egg yolks, room temperature
1 cup sugar
4 teaspoons finely grated lemon zest (from 2 lemons)
6 tablespoons fresh lemon juice (from 2 lemons)
1 cup heavy cream
1 tablespoon sugar
1 lemon, for serving

Steps:

  • 1. Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
  • 2. Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
  • 3. Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
  • 4. Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
  • 5. Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef's knife, wiping blade between cuts, and serve.

Nutrition Facts : Calories 370.8, Fat 15.6, SaturatedFat 8.5, Cholesterol 225.2, Sodium 47.7, Carbohydrate 54.8, Fiber 0.3, Sugar 52.2, Protein 5.2

UPSIDE DOWN LEMON MERINGUE DESSERT



Upside Down Lemon Meringue Dessert image

The flavors of Lemon Meringue with a twist. This Dessert is a family favorite recipe.

Provided by Kami - NoBiggie.net

Number Of Ingredients 11

4 egg whites (room temperature)
1 cup sugar
1 tsp cream of tartar
4 egg yolks
1 TBS. cornstarch
2 TBS. lemon juice
1/2 cup hot water
1/2 cup sugar
2 cups heavy cream
2 tsp vanilla
2 TBS powdered sugar

Steps:

  • In a stand mixer, beat the egg whites, cream of tartar and sugar together. The key to a good meringue crust is to gradually mix in the sugar. Go slow here, take your time. You should get a crispy meringue crust if it's done right after it's baked (not chewy). Spread this into a greased 9x13 pan. Bake @ 300 for 1 hour. Let cool.
  • In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.
  • Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.
  • When the meringue is cool, pour the lemon mixture over it. Then top with the whipped cream and refrigerate for one hour. Enjoy!

HEAVENLY LEMON PIE



Heavenly Lemon Pie image

I was introduced to this recipe a very long time ago and remember the refreshing taste. It's almost like an upside down lemon meringue pie as the meringue is the crust.

Provided by Marcia Graczyk

Categories     Pies

Number Of Ingredients 10

MERINGUE
4 egg whites
1/2 tsp cream of tartar
1 c sugar
FILLING
4 egg yolks
1/2 c sugar
4 Tbsp lemon juice
1 Tbsp lemon zest, grated
1 c heavy cream, whipped

Steps:

  • 1. MERINGUE CRUST:
  • 2. Beat egg whites until foamy.
  • 3. Add cream of tartar and continue beating.
  • 4. Add sugar slowly and continue beating until still peaks.
  • 5. Spread into a well-greased 9" pie pan.
  • 6. Bake 20 minutes at 275°.
  • 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
  • 8. Cook on rack.
  • 9. FILLING:
  • 10. Beat yolks and sugar until thick and lemon color.
  • 11. Add juice and rind slowly.
  • 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
  • 13. Cool. Then fold in the whipped heavy cream.
  • 14. Put filling inside the meringue shell and refrigerate 24 hours.

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