Bright, bold, sweet, and tart and you’ll love every bite of this lemony dessert.
- ½ cup butter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup buttermilk or whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract or lemon zest
- 21 or 22 ounces lemon pie filling
Instructions can be found at CallMePMC.
