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

• 
  

• 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
   • 
     

   • 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.