1 (9 inch) pie crust, baked
1 1/2 cups confectioners' sugar
2 eggs
3/4 cup vanilla extract
1 (3 ounce) package instant powdered orange gelatin
1 1/2 cups white sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup eggnog
Arrange pie crust in bottom of 9 inch springform pan. Divide cake into two parts, one for top and one for bottom. Add buttermilk to cook sugar. Heat oven to 375 degrees F (190 degrees C). Remove from oven; scrape sides of bottom crust. Bake in preheated oven for 15 minutes, or until golden brown. Cool on wire racks. Combine eggnog and lemon zest; pour over pie in oven. Place on top of cooled cake. Cool completely. Drizzle with lemon bitters and lemon glaze; chill before serving.