1 egg
1 tablespoon lemon juice concentrate
1 cup boiling water
1 cup warm water or margarine
1/2 cup light brown sugar
1 teaspoon lemon juice concentrate
1 1/2 tablespoons lemon zest
1 tablespoon lemon juice concentrate
1 teaspoon lemon zest
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
Beat egg and lemon juice concentrate in small bowl or blender until thoroughly blended.
Heat 1 1 cup boiling water in large skillet over medium-high heat. Pour into cold dessert dish. Spread cream over hot cream and spread remaining 1 cup boiling water across cream surface. Stir properly. Gently spread whipped cream over cream. Place pan in oven to 350 degrees F (175 degrees C). Remove and let stand 10 minutes. Cool completely. Serve hot.
To make lemon zest: In large bowl, beat lemon juice concentrate, lemon zest and lemon zest in small bowl. Stir lemon juice concentrate mixture into lemon zest/ lemon zest mixture. Spoon mixture over cream and spread on top and sides of pie. Cover over pie with slightly thickened frosting. Garnish with sliced strawberries and lemon zest. Refrigerate 4 hours or overnight before serving.
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