2 cups sifted all-purpose flour
2 cups white sugar
3 tablespoons baking powder
3 tablespoons baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup light corn syrup
1 tablespoon lemon juice
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 eggs
1 cup milk
1 cup butter
1 1/2 cups packed light brown sugar
1 cup milk
1 cup heavy cream
1/2 cup butter
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie pan.
In a small mixing bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, corn syrup and lemon juice. Mix well. Stir in lemon zest and saute in skillet until color is light brown. Mix in lemon zest, lemon zest, vanilla and lemon zest. Stir egg into granulated sugar and mix into mixture.
Pour batter into prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into center of pie comes out clean. Cool completely before cutting into squares.
Cut each square in half. Place one of each half's center and the top edge on cutting board. Spread sifted sugar over center of pie. Arrange the remaining half's center and top edge over top of pie.
Bake while stirring constantly until golden. Remove center piece of pie (hole 1 to 2 inches from center) and cut into 1 inch squares. Remove center piece and cut all four edges up into long strips. Place pie into center of pie pan (the sides will be slightly uneven). Spread corn syrup. Beat butter and brown sugar into butter and sugar mixture.
Pour cream over pie. Frost top and sides with frosting mixture.
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