Upside Down Lemon Pie Recipes

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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 PIE



Upside Down Lemon Cream Pie image

Try this tasty dessert hack using a Fiber One™ 90 calorie lemon bar and a Greek yogurt-lemon pudding topping.

Categories     Dessert

Yield 1

Number Of Ingredients 5

1 Fiber One™ 90 calorie lemon bar
1/3 cup sugar-free, fat-free instant lemon pudding, prepared
1/3 cup plain, nonfat Greek yogurt
1 tablespoon Cool Whip fat-free frozen whipped topping, thawed
1 tablespoon unsweetened shredded coconut

Steps:

  • Top off a lemon bar with Greek yogurt and lemon pudding mixture and stick it in the fridge for 30 minutes. Add a dollop of whipped cream, a lemon wedge and coconut flakes and enjoy!

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

UPSIDE DOWN LEMON PIE



Upside Down Lemon Pie image

From The American Country Inn and Bed and Breakfast Cookbook, Volume Two. Submitted by the Shenandoah Countryside B&B in Luray, Virginia. I'm quoting the recipe, but when I made it, I didn't use a double boiler -- I just cooked the curd on very low and stirred continuously. Also, for some reason when I beat the egg whites, they never got stiff like your regular meringue, but it didn't seem to make a difference. Also, from the ingredients, it seems to be gluten free. Also, I didn't use all the whipped cream but did spread some on top as a frosting rather than a garnish. Again, I always forget to keep track of how much time it took.

Provided by Toni in Colorado

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

4 eggs, separated
cream of tartar, a pinch
1 1/2 cups sugar
1 cup pecan pieces, finely chopped
2 lemons, juice of
1 lemon, grated rind of
1/2 teaspoon gelatin (unflavored)
1 tablespoon water
1 1/2 cups whipping cream, whipped
vegetable oil cooking spray

Steps:

  • Spray a 9 inch pie plate. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually add 1 cup of sugar and beat until stiff. Fold in the nuts. Line the bottom and sides of the prepared pie plate with meringue. Bake in a 325 oven for 25 minutes. Push down to form the shape of a crust, leaving a 1 inch rim. Bake for 25 minutes more. Cool the meringue completely.
  • In a medium bowl, beat the egg yolks until slightly thickened. Add lemon juice, rind and 1/2 cup of sugar. In the top of a double boiler over simmering water, cook the lemon mixture, stirring constantly until thick enough to coat the back of a wooden spoon. Soften the gelatin in the water. Add the gelatin to the lemon mixture. Stir to dissolve. Cool completely. Fold 2/3 of the whipped cream into the lemon mixture. Pour the lemon filling into the meringue. Garnish with remaining cream.

Nutrition Facts : Calories 435.8, Fat 28.8, SaturatedFat 11.9, Cholesterol 154.1, Sodium 53.6, Carbohydrate 42.8, Fiber 1.9, Sugar 38.6, Protein 5.7

LEMON UPSIDE-DOWN CAKE



Lemon Upside-Down Cake image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch cinnamon
3 large eggs
1 1/4 cups whole milk
1 cup olive oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
Juice and zest of 1 lemon
4 tablespoons unsalted butter
3/4 cup light brown sugar
2 lemons, sliced paper thin and seeds removed (about 20 slices)
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
  • Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
  • After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
  • Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
  • Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
  • Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
  • (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)

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.

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

OLD-FASHIONED LEMON PIE



Old-Fashioned Lemon Pie image

From my mother's personal collection of pie recipes, this is a light, smooth, old-fashioned lemon pie. It has been a family favorite for many years!

Provided by homecook81

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 3h50m

Yield 8

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter, softened
2 tablespoons white sugar
2 teaspoons unflavored gelatin
3 tablespoons hot water
⅔ cup white sugar, divided
¼ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon salt
3 large eggs, separated
¾ cup heavy cream

Steps:

  • Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.
  • Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.
  • Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 33.4 g, Cholesterol 115.6 mg, Fat 17.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 9.6 g, Sodium 204.9 mg, Sugar 25 g

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