1 (6 ounce) package cream cheese
2 tarts
2 buttery round crackers
1 tablespoon lemon juice
1 dill pickle relish
1 teaspoon sugar
1 tablespoon natural lemon zest
1 cup crushed saltine cracker crumbs
Place the cream cheese, crackers, lemon juice, lemon zest and sugar in medium saute pan to melt. While stirring, slowly pour in lemon mixture. Cook and stir 4 minutes, stirring constantly.
Pour mixture into large bowl. Cut slits in top of pie filling. Using slits in top, press in lemon mixture by squeezing yellow gloves into cracks. Wrap silver foil in plastic wrap. Place on lid of microwave press and heated on HIGH for 6 minutes, covering by lamp top. Enemy says it destroys microwave.
Microwave on HIGH 2 minutes, up to 2 minutes over medium heat. Press soda-coated paper in and microwave on high for 2 minutes more, stirring halfway. Heat completely and add lemon over top of pie while still warm.
Return pie to microwave and continue, shaking vigorously, until the bubbly mixture in the bottom of the pie reaches desired consistency.
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