Mystery Lemon Pie Cake
|Piecrust mix packet||1⁄2|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs), sifted|
|Baking powder||1 Teaspoon|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
1. Prepare piecrust mix, or make pastry from your own favorite single-crust recipe. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Chill while preparing topping and batter.
2. Mix 1/2 cup of the sugar and cornstarch in a medium-size saucepan. Beat in 1 of the eggs, the lemon juice and water. (Remaining 3/4 cup sugar and egg are for cake batter.)
3. Cook, stirring constantly, until mixture thickens and bubbles 1 minute; stir in butter or margarine. Cool to lukewarm while mixing cake batter.
4. Sift flour, remaining 3/4 cup sugar, baking powder and salt into a medium-size bowl; add vegetable shortening and milk. Beat with an electric beater at medium speed 2 minutes, or 200 strokes by hand. Add remaining egg; beat for 1 minute longer, or 100 strokes.
5. Pour into chilled pastry shell; drizzle the cooled lemon topping over batter to cover completely.
6. Bake in moderate oven (350°) for 1 hour, or until top turns golden and springs back when lightly pressed with fingertip. Let cool on a wire rack. Serve warm plain, or with ice cream or cream, if you wish.