2 egg whites
1 cup white sugar
1 cup shortening for frying
2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
1 cup packed light brown sugar
1 egg
3 tablespoons lemon juice
1 cup all-purpose flour
3 tablespoons granulated sugar
1 (16 ounce) can whole kernel corn, with liquid
Preheat oven to 350 degrees F (175 degrees C).
Melt egg whites and light brown sugar in a medium saucepan or in a microwave oven. Heat shortening in microwave for 5 to 7 seconds, stirring, until light and fluffy. Remove from heat. Stir egg into shortening mixture, then remove from egg and whip. Mix together lemon extract and sugar. Pour batter into prepared dish.
Bake in preheated oven for 30 minutes. Let cool completely.
Dice lemon fruit and place in prepared bowl. Warm lemon juice, vanilla extract, brown sugar and egg together. Mix together with lemon mixture and pour over fruit. Cool completely. Pour fruit mixture into cooled crust.
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