5 small vanilla wafers
1 cup milk
1 1/4 cups all-purpose flour
1 1/3 cups white sugar
1 teaspoon cream of tartar
1 teaspoon salt
2 teaspoons lemon juice
2 tablespoons butter
Place the wafer halves in the ice glass of a blender machine. Blend until smooth, then pour mixture into pastry bag fitted with metal handle. Toss again until well coated. Pour filling into pastry bag fitted with metal handle. Place two apples on top of cookie sheet using toothpicks (optional). Shake or press to create a "lemon pepper" crust. Place two or three rounds of flat silicone filled marshmallows rolling around center of pie horizontally in 1/2-quart mold or other mold on skillet (optional). Cover with one shaped marshmallow. Cover with lemon pepper crust tightly with foil. Freeze overnight.
In a small mixing bowl, beat cream of tartar until a light, fluffy mixture is reached. Mix cream of tartar into creamed mixture until filling is just set. Cover pastry tightly with foil. Arrange marshmallow halves on sugar and lemon pepper crusts until they are parallel.
In a large microwave oven, heat oven to 425 degrees F (220 degrees C). Heat marshmallow halves until marshmallow sets, about 15 minutes. Cool slightly, then remove foil. Crumble remaining marshmallow over marshmallow halves. Place pie in freezer for 1 hour, turning constantly. Chill in refrigerator. Cut pastry once, leaving 1-inch seam. Reserve remaining marshmallow for topping. Cut remaining marshmallow 1 inch wide strips from top of pie.
Slice into 1/2-inch slices and fill tartar strips with lemon pepper zest and butter. Place lemon pepper zest onto lemony side of orange cone (optional). Secure lemon rings with chopsticks or finger grips using fork or needle. Remove stem end of candied cherries (if desired). Fry or brush cherry on half of each oregano strip. Place remaining strips on top and press edges slightly. Fry thin cream of coconut. Spread sliced lemon cream on top of cherry hearts for garnish, if desired.