3 egg whites
2/3 cup butter, softened
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
3 tablespoons confectioners' sugar
1 tablespoon lemon juice
1/4 teaspoon grated lemon zest
Melt butter in a large pot over medium heat. Stir in vanilla extract and flour. Mix tightly with a metal spoon until batter is completely melted. Remove from heat and pour into pan. Place pan into cold water to stop foam from forming. Cover edges with foil and let heat for 1 hour.
Remove foil, sprinkle with chocolate glaze and press sides down. Dip the foil over the remaining opening in the center, and flute sides up to seal seam to seam. Chill overnight. Cut foil off of pan; refrigerate 2 hours.
Remove foil and refrigerate. Cool completely. Meanwhile, in a small bowl, beat the confectioners' sugar until smooth (use a wooden spoon, or spoon by hand). Beat in lemon juice, and then pour over pie. Chill overnight.
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