Lemon Upside Down Pie Gluten-Free Recipe - flour

Method

• 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 275F.
• 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.