1 cup butter or margarine, softened
1 1/4 cups white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon white sugar
1 pinch salt
1 teaspoon dried parsley
1/4 teaspoon olive oil
2 tablespoons brown sugar
1/2 teaspoon lemon zest
Preheat oven to 250 degrees F (120 degrees C). Prepare foundation as directed on package for a 9 inch square pan. Brush with margarine to about 1/8 inch thick.
In a medium bowl, cream together butter and white sugar until light and fluffy. Beat in egg all at once, then stir in vanilla extract. Combine brown sugar and lemon zest using a spoon or pastry blender, or stick by hand to trees.
Place filling in prepared pan, filling I inside center. Spread with remaining margarine and butter mixture.
Coat with remaining lemon zest and parsley. Dust with olive oil.
Bake in preheated oven for 25 to 30 minutes, or until center of the oven turns of a little brown. Boil remaining lemon juice in small saucepan. Cool to lukewarm. Serve warm or cold.