Lemon Brownie Batter Pie; a buttery lemon batter, luscious and deceivingly creamy, a kissing cousin of a lemon bar, topped with lemon glaze of course.
Ingredients
Lemon Brownie Batter Filling
1cupbutter, softened
1-1/3 cupspure cane sugar
3largeeggs
1/2cuplemon juice
Zest ofone lemon
1teaspoonvanilla
1/2teaspoonsalt
1-1/3 cupsall-purpose flour
Lemon Glaze
1cuppowdered sugar
3tablespoonslemon juice
Grandma's Pie Crust - One Single Crust 9-inch pie shell
1cupflour(see notes below for instructions on gluten free)
1/2cupvegetable shortening
1tablespoon sugar
1/4teaspoonsalt
1/8teaspoonbaking powder
1/4coldcold water
Instructions
Grandma's Pie Crust
In a large bowl stir together all dry ingredients.
Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
Add the cold water all at once, stir just until combined (about 4 or 5 stirs is all it should take).
On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
Lemon Brownie Batter Filling & Assembly
Pre-heat oven to 350 F.
In a large bowl, add the sugar and butter. Using an electric mixer (like KitchenAid) beat the sugar and butter together for about 2 to 3 minutes.
Add the eggs, lemon juice, lemon zest, salt, and vanilla. Beat with mixer another 2 minutes to ensure eggs are thoroughly beaten in.
Keep the mixer going and slowly add in the flour making the batter. Once the flour is fully incorporated, spread the lemon batter into the prepared pie shell.
Bake at 350 F for 35 minutes.
Make the lemon glaze by mixing the powder sugar and lemon juice together. Drizzle over the pie and let cool completely before serving. Store extra pie in refrigerator.