Lemon pie with a shortbread crust

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  Recipes from Allrecipes.com and Taste of Home 
  In 1991 I started work at Baptist Hospital in Nashville.  There was this lemon pie they served in the cafeteria.  It was so very good. I’ve been trying to find a recipe that was close.  This. This is the closest so far.  This shortbread crust just sets it off!! 
  
  
  Shortbread crust 
  1 cup butter
• 1/2 cup confectioners' sugar

• 2 cups all-purpose flour
• 1/4 teaspoon baking powder

Directions

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• Prep

  15
   m

• Cook

  15
   m

• Ready In

  30
   m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
   Lemon pie 🍋 
   

   Ingredients

   • 1 sheet refrigerated pie pastry or shortbread crust above 
   • 1/2 cup sugar
   • 2 tablespoons all-purpose flour
   • 4 large eggs
   • 1 cup light corn syrup
   • 1 teaspoon grated lemon zest
   • 1/3 cup lemon juice
   • 2 tablespoons butter, melted
   • WHIPPED CREAM:
   • 1 cup heavy whipping cream
   • 2 tablespoons confectioners' sugar
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   • Directions

     • Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
     • In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into pastry-lined pie plate.
     • Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
     • For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

KY Butter Cake

This is a great cake with a pound cake texture. It’s great served alone, with ice cream or chocolate sauce or fruit with or without whipped cream.  I hope you enjoy it! 



Ingredients:

KY Butter Cake

• 1 cup butter, cubed at room temperature 
• 2 cups granulated sugar
• 4 eggs
• 1 tablespoon vanilla
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk

Butter Glaze

• 1/3 cup butter
• 3/4 cup granulated sugar
• 2 tablespoons water
• 2 teaspoons vanilla

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Instructions:

1. Preheat the oven to 325°F 
2. Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside. You may also use Bakers Joy baking spray.  

1. Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
2. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
3. When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not boil.Poke holes all over the warm cake using a knife or wooden spoon handle. Pour the glaze evenly on the cake while still in the pan.
4. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.