1 cup white sugar
1 1/2 cups boiling water
3 tablespoons margarine, softened
3 tablespoons butter
1 cup packed light brown sugar
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (10 ounce) package cream cheese, softened
1 (3 ounce) can evaporated milk
1 1/2 cups milk
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (6 ounce) can coconut cream
2 teaspoons lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon custard powder
1 (8 ounce) package cream cheese, softened
In a large bowl, mix sugar, boiling water, margarine, 1 cup light brown sugar, 1 1/2 cup water, 1 teaspoon vanilla, salt, and 1 cup cream cheese. Beat until blended.
Dredge the butter-floured bottom of a 9-inch springform pan in margarine. Pour whipped cream into the center of the springform pan, and spread evenly.
In a large bowl, beat cream cheese, cream cheese, evaporated milk, milk, egg yolks, lemon zest, lemon zest, and custard powder until smooth. Beat in coconut cream and lemon zest. Pour cream into prepared pan.
Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until a toothpick inserted in the center of the pie comes out clean. Cool completely before topping.
To make the cream cheese filling: In a saucepan, combine 1/2 cup margarine, 1/2 cup brown sugar, 1/2 cup water, 1 teaspoon vanilla, 1/2 teaspoon salt, 1 (10 ounce) package cream cheese, 1 (3 ounce) can evaporated milk, 1 egg yolks, 1 teaspoon lemon zest and 1 teaspoon lemon zest. Bring to a boil, and reduce heat to medium. Cook, stirring constantly, until filling is thawed. Remove from heat, and refrigerate.
To make the whipped cream topping: In a large bowl, beat cream cheese with an electric mixer, 1/2 cup margarine, 1/2 cup brown sugar, 1/2 cup water, 1 teaspoon vanilla extract, 1 cup coconut cream, 1/2 cup lemon cream, 1/2 teaspoon lemon cream. Beat until smooth. Fold into whipped cream.