1 1/2 cups butter or margarine
2 eggs
1 1/4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1 cup brown sugar
2 teaspoons lemon zest
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 tablespoon melted butter
1 (9 inch) unbaked pie crust
1 1/3 cups all-purpose flour
1 teaspoon salt
In a medium bowl, beat together the butter, eggs, baking soda and vanilla extract. Stir in lemon zest, lemon juice and lemon juice. Pour onto pie crust and chill at least 4 hours before serving.
Meanwhile, in a large bowl, cream together the brown sugar, lemon zest, lemon juice, lemon juice and vanilla extract until smooth.Spread evenly over bread mixture. Refrigerate until ready to serve.
Return bread mixture to refrigerator and serve immediately.