Best 10 Upside Down Lemon Cream Pie Recipes

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Prepare to tantalize your taste buds with the ultimate indulgence – an enchanting upside-down lemon cream pie that will transport you to a culinary heaven. This delectable dessert combines the bright, tangy zest of lemons with a velvety smooth cream filling, all nestled upon a golden crust. Embark on a culinary journey as we unveil the secrets behind crafting this masterpiece, ensuring each bite is a symphony of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

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 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

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.)

MEYER LEMON UPSIDE-DOWN CAKE



Meyer Lemon Upside-Down Cake image

This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

2 tablespoons softened unsalted butter
1/4 cup light brown sugar
2 Meyer lemons
1 1/2 cups toasted whole almonds
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large egg yolks
1/3 cup honey
4 large egg whites

Steps:

  • Preheat oven to 350 degrees. Rub bottom and sides of an 8-inch cake pan with 2 tablespoons butter and sprinkle bottom with sugar. Thinly slice lemons and remove seeds. Arrange lemon slices in concentric circles over brown sugar. Set aside.
  • In a food processor, pulse almonds until finely ground. Add baking soda and salt, and pulse to combine. In a medium bowl, whisk together egg yolks and honey. Stir in almond mixture.
  • Beat egg whites until doubled in volume (but do not form soft peaks). Gently fold whites into almond mixture until just combined. Transfer batter to prepared cake pan.
  • Bake until top is deep golden brown and a skewer inserted into middle comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. Carefully turn out onto a serving plate. Serve warm or at room temperature. Slice with a serrated knife.

Nutrition Facts : Calories 289 g, Cholesterol 113 g, Fat 18 g, Fiber 4 g, Protein 9 g

EAGLE BRAND® LEMON CREAM PIE



Eagle Brand® Lemon Cream Pie image

You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h45m

Yield 8

Number Of Ingredients 6

3 large egg yolks
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
½ cup Santa Cruz Organic® Pure Lemon Juice
1 (9 inch) prepared graham cracker or baked pie crust
Frozen whipped topping, thawed or whipped cream
¼ teaspoon Grated lemon peel

Steps:

  • Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
  • Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
  • Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 36.5 g, Cholesterol 94.3 mg, Fat 15.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 244.7 mg, Sugar 28.3 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

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

Mix things up with our Upside-Down Lemon Meringue Dessert. This lemon meringue dessert has all the layers of the classic pie, just in reverse order!

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 10

1/4 cup sugar
2 Tbsp. cornstarch
2-1/2 cups water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
2 tsp. lemon zest
2 cups JET-PUFFED Miniature Marshmallows
1/4 cup milk
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. graham cracker crumbs

Steps:

  • Mix sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
  • Meanwhile, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed. Stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate until ready to use.
  • Spoon gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hours or until firm. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 22 g, Protein 2 g

Tips:

  • For a smoother pie filling, strain the lemon juice before adding it to the mixture.
  • To prevent the crust from getting soggy, pre-bake it for 10 minutes before adding the filling.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to grease and flour the pan before adding the crust.
  • To make sure the pie is cooked through, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
  • Let the pie cool completely before serving. This will help the filling to set and the crust to firm up.

Conclusion:

This upside-down lemon cream pie is a delicious and refreshing dessert that is perfect for any occasion. With its creamy filling, tangy lemon flavor, and flaky crust, this pie is sure to be a hit. So next time you're looking for a special dessert, give this upside-down lemon cream pie a try. You won't be disappointed!

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