1 (.25 ounce) package active dry yeast
2 tablespoons warm milk
1 (20 ounce) can sweetened lemonade drink mix
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1 egg, beaten
1/2 cup lemon juice
1/2 cup butter
Sift together the flour, salt, cinnamon, baking powder, orange juice and lemon zest. Spread the mixture into the empty bottom of a greased 9x9 inch dish. Sprinkle the sugar over the top. Cover and let rise in a warm place until nearly tripled in size. Preheat oven to 375 degrees F (190 degrees C). When the dough is completely risen, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place sheets of dough in a single layer and turn to coat. Cover with a damp cloth and place in the preheated oven until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Transfer the crusts to a separate large tin dish and place in the preheated oven for about 45 minutes. Meanwhile, make the syrup: Stir together lemonade mix, lemonade wedge and lemon-lime soda. Return the pie to the pan, cover and let stand for 5 minutes to allow the yeast to do its thing. Cover tightly with aluminum foil and let rise for about 10 minutes. For the pudding, in a medium saucepan, combine the butter and lemon juice and simmer gently until syrup thickened. Return the large tops and bottom of each pie to the pan and sprinkle with lemon slices. Cover tightly with aluminum foil and let sit overnight before slicing into strips.