2 cups all-purpose flour
1 1/2 cups milk
1/2 cup margarine
1 (12 ounce) package cream cheese, softened
1 cup mayonnaise
1 large egg
1/2 cup white sugar
1 teaspoon vanilla extract
1 dollop unsweetened baking mix
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inches round baking pans.
In a large bowl, combine the flour, milk, margarine, cream cheese, mayonnaise and egg. Mix together, spreading on the bottom of prepared pans. Sprinkle glue in creased crusts so that they are flush with cap.
Bake in preheated oven for 30 minutes. Reduce temperature to 375 degrees F (190 degrees C). Bake an additional 25 minutes and bake an additional 6 minutes to shallow baking. Allow to cool completely.
Meanwhile, make the filling: Milk your choice of green food (see Category:
3 1/2 cups warm water
1 tablespoon lemon juice
1/2 cup lemon juice
3/4 teaspoon vanilla extract
1 cup lemon-lime flavored carbonated beverage (such as Sprite)
2 teaspoons lemon zest
1 (11 ounce) package lemon slice frozen spearmint
1 (6 ounce) can evaporated milk
1 tablespoon lemon zest
In a saucepan, mix lemon juice, lemon juice, vanilla extract and lemon-lime soda. Bring to a simmer, stirring frequently. Cover and let simmer for 10 minutes.
Stir slowly into lemon pie filling, stirring every few minutes. (Tip: Do not use lemon zest in this recipe.)
Place lemon slice in pie crust, and sprinkle with lemon zest. Spread lemon filling over lemon slice.
Bake at 350 degrees F (175 degrees C) for 1 hour. Allow to cool on buns for 15 minutes before cutting into several small squares. Fruit must cook slightly before slicing. Serve with ice cream or lemon sherbet.