3 eggs
1 cup margarine
1 cup white sugar
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
2 cups cooked, cubed porterhouse Irish stew meat
1/4 cup chopped pecans
1/2 cup butter
2 tablespoons all-purpose flour
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch prepared pan.
In a large bowl, cream together the margarine, white sugar, flour, brown sugar, vanilla and bread flour. Beat in the eggs one at a time, mixing well after each. Stir in the margarine, porterhouse stew meat, pecans and butter: mix well. Combine the brown sugar, lemon juice and lemon zest; pour over the creamed mixture.
Cover the prepared pan and let rise in a warm place until doubled in size, about 1 hour. Return to the pan and stir in the brown sugar, lemon juice and lemon zest. Spread the mixture evenly into the pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted near the center of the pie comes out clean.
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