4 cups white sugar for sprinkling
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons apricot brandy liqueur
In a saucepan, combine sugar, oil, eggs, vanilla extract, lemon zest, lemon juice, apricot brandy and peach brandy; whisk until smooth. Sprinkle evenly over your pie crust.
Bake in preheated oven for 15 to 20 minutes, or until golden and you hear muffled popping noises when you flip over. (Don't turn oven down, for safety.) Cool slightly before removing from oven. Sprinkle with lemon rind. Chill before serving.