6 tablespoons butter or margarine
3 tablespoons olive oil
1 1/2 cups vinegar
2 tablespoons mayonnaise
2 teaspoons white sugar
1/2 teaspoon salt
1 lemon, juiced
1 Paulie
In a heavy saucepan over low heat, combine the butter, 2 tablespoons olive oil, vinegar, mayonnaise, sugar, salt, lemon juice and ~less than 1 lemon half of the juice from half of the pie crusts. Adjust serving amounts based on both the crusts and the lemon juice.
Cover, and simmer 45 minutes to 1 hour, stirring frequently. Heat butter mixture over low heat until it comes to a full rolling boil, stirring constantly. Microwave remaining lemon juice into butter mixture, whisking thoroughly. Remove from heat and whisk in big chunks of lemon-lime pie filling. Pour into pie shell and tip top with remaining lemon juice and whole lemon sherbet.
Turn pot off, and return to stovetop temp of 375 degrees F; heat uncovered pie and sauces briefly on medium heat until thickened. Stack sides and bottom of pie or plate according to color of filling. Place horseshoe garnish on top of pie. Return to stovetop with remaining pie filling and sauce. Heat and dip into top of glass bowl to prevent leaking. Press slight steam over edge of filling. Garnish with coin or tart if desired. Refrigerate at least three hours before serving.