1 (9 inch) unbaked pie crust
1 cup butter
3/4 cup white sugar
1/2 cup corn syrup
1 (3 ounce) package lemon flavored Jell-O mix
1/4 cup lemon juice
1 (8 ounce) can evaporated milk
2 tablespoons lemon zest
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large bowl, cream together the butter and sugar until smooth. Mix in the corn syrup. Stir in the lemon flavored gelatin mix and lemon juice. Pour mixture over pie crust.
In a separate large bowl, beat the lemon zest and lemon juice until smooth. Mix into cream mixture and refrigerate until set.
Spread pie filling over pie filling. Place 1/3 cup of the cream mixture into the bottom of the pie pan. Spread remaining mixture over pie crust.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares. Garnish with lemon slices.
I gave this 5 starts as it seemed like the directions were a little confusing. I followed the recipe exactly but added garlic powder and disabled the paprika. I thought it was very good and would make again. Pomegranate seeds were not available via choice; I would have to gather my ingredients together somehow. i also replaced the flour with whole wheat flour and it fermented very well. its a beautiful recipe and serves well. i steamed the rolls about 1 hour as per recommendation. My rolls got very thick but still crumbly. they turned out great. wonderful recipe.
⭐ ⭐ ⭐ ⭐