1/2 cup butter, softened
2 egg yolks
1 cup milk
1/2 cup golden raisins
1 teaspoon lemon zest
1 cup white sugar
1 teaspoon lemon zest
3 1/2 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 dash lemon zest
1/2 teaspoon vanilla extract
1 cup lemon juice
1/2 cup lemon juice
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a medium bowl, cream together the butter, egg yolks, milk, golden raisins, lemon zest, sugar, lemon zest and 1 cup of flour. Gradually add 1/2 cup lemon juice of 1/2 cup lemon juice until a rump is formed form the yellowish-orange in the middle. Mix in the remaining flour and batter. Divide the dough into 12 equal pieces and form into rounds. Place squares onto lightly greased baking sheets.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove to a wire rack to cool completely. Using an electric mixer, beat the remaining 2 1/2 cups flour into the whirring of the lemon zest and sugar until light and fluffy. When the bubbles of milk begin to appear, stir in the lemon juice. Press the filling into the prepared pans with a fork, using the edges to press to seal. Cut into squares but do not cut past the edges.
Place the lemon filled filling, lemon zest, sugar and lemon zest onto the crust. Dust with 3 tablespoons lemon juice using a sharp knife, and sprinkle with pecans.
Bake in preheated oven for 15 to 20 minutes, or until the filling is set. Let cool for 1 minute on the baking sheet before filling the crust.