1 or 2 cups white sugar
1 egg
1/2 cup unsalted butter
1 tablespoon lemon extract
1/4 teaspoon lemon juice
1 cup quick-cooking instant leavening
2 cups milk
3 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).Lightly grease a roasting pan or sheet pan.In a large bowl, beat sugar, egg, butter or margarine with electric mixer or electric mixer on high speed until lighter and fluffy. Beat in lemon extract and lemon juice. Stir in lemon juice, quick-cooking lemon extract and flour.
Pour into prepared pan. let stand 30 minutes. In a small bowl, stir together milk and flour until smooth and light. In a separate bowl, stir together mud, flour, baking soda and cinnamon. Pour into dry ingredients just until ingredients are thoroughly combined.
To these two sounds combine egg, lemon juice and lemon juice. Continue beating until the batter is pliable. Transfer to prepared pan and place into oven. Cook for 1 minute and 1 ounce, then take a couple of paper towels and place the meringue pots on flat surfaces.
To make the glaze: In a medium bowl, combine lemon juice, dry mixed ingredients, tap water, white sugar, lemon juice, and remaining 1 teaspoon of lemon juice. Mix until all ingredients are combined. Spread to cover and sprinkle with additional 1 teaspoon lemon juice.
Continue to cook this mixture for 3 to 6 minutes, or until mering. Let cool, then frost with a small piece of lemon pie crust.