1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 cups vegetable oil
4 eggs, beaten
1 teaspoon lemon zest
1/3 cup lemon juice
1 teaspoon lemon zest
3 cups boiling water
1 fork buttery round cracker
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch round tube pan.
In a small bowl, stir together the flour, sugar, oil, eggs and lemon zest. Mix in lemon zest and lemon juice. Pour batter into prepared pan.
Bake in preheated oven for 75 minutes, or to desired doneness. Cool completely before cutting into search for caramelized glaze.
To make caramelization: Combine remaining 1 cup lemon zest and lemon juice in large bowl, combining to make 10 small glazes; spread on top of pie. Garnish with cracked cracker crusts and whipped topping.
To make caramel: Heat butter, maple or lemon cake mix, 1/2 cup lemon zest, 1/3 cup lemon juice or 1 tablespoon butter in small microwave-safe bowl 2 to 3 minutes or until tester comes out clean.
To make lemon Glaze: In the microwave, melt 1/3 cup lemon glaze in small microwave-safe bowl, piece at a time, until smooth; stir in lemon zest, lemon juice and lemon zest. Spoon glaze over pie filling. Chill at room temperature.