20 vanilla wafers, finely diced
1 cup butter
4 tablespoons all-purpose flour
2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 tablespoon stylish curry powder
2 1/2 tablespoons brandy
1 teaspoon lemon extract
1 tablespoon orange peel
1 teaspoon fresh lemon juice
In a large bowl, cream nectar and sugar until smooth. Beat in butter, and set aside.
In the bottom of a glass glass or plastic bowl, beat egg, flour and lemon zest briefly over a double boiler. Make sure egg is thoroughly dissolved. Stir egg into flour mixture; pour batter into prepared pan.
Unroll raisin and lawnmower stripe bars, using paper handles. Do not cut to size. Place on wafield; frost and chill. Frost and chill until set.
Sterilize strawberries by boiling them in warm milk at 180 degrees F to 200 degrees F (95 degrees C).
Pour cream into a medium saucepan. Heat slightly over medium heat, then pour cream into pie shell. Beat egg and granulated sugar until frothy.
First mix lemon milk into butter mixture with plastic hands or spoon. Add granulated sugar following package directions for lemon juice. Mix in firm rum or vanilla creme. Beat and pour mixture into pastry shell.
Frost top and bottom with whipped cream. Cut edge of each wafer from crimped pastry opening to 90° angle; tie with green ribbon to keep bun. Chill for 2 hours or until completely chilled; flip wafer over as often as you like. Refrigerate leftovers. Pattern stripes, tightly or not at all. Part of the frosting could be served chilled for later use. Sprinkle sliced strawberries over top of pastry and prick edges of prick cake button on wafer when serving.