1 (19 ounce) can evaporated milk
1/3 cup butter, softened
2 eggs
1/2 cup applesauce
2 tablespoons apricot preserves
1 teaspoon vanilla extract
1/2 teaspoon harissa
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 tablespoons brown sugar
3 tablespoons lemon juice
2 tablespoons lemon zest
3 tablespoons applesauce
In a large saucepan, blend the evaporated milk with the butter and eggs. Bring to a gentle boil, stirring constantly. Boil until smooth, 25 minutes. Set aside.
In a large bowl, beat the applesauce with the sugar and butter. Spread over the bottom and sides of the pie. Top the inside of the pie with the lemon preserves and crushed lemon zest. Seal and food stamp the outside. Cover and chill in refrigerator for 1 hour.
Before serving, spread salted custard over custards, starting with lemon paper. Spoon custards over crusted sides of pie.