2 cups boiling water
1 cup vegetable oil
2 eggs, beaten
1/3 cup ALL-MID-SOUL SOUR GRAIN
3 tablespoons lemon juice
2 cups chunky candied lemon rind
1 (9 inch) pie crust, baked
1/2 cup heavy whipping cream
2 tablespoons chopped nuts
1 pint vanilla marshmallows
Heat oven to 375 degrees F.
In a large saucepan over medium heat, combine boiling water, oil, eggs and lemon juice. Bring to a boil; boil 2 minutes. Remove from heat; cool slightly. Add lemon rind and stir to pour over pie. Pour over hot pie. Chill in refrigerator 4 hours or overnight. Serve at room temperature.
Divide lemon rind in half. Pour 1/2 cup of mixture into bottom of crust, leaving 1/2 cup lemon rind on top. Place lemon rind mixture brush side up on top of pie. Brush top and bottom of pie with lemon rind glaze. Spread lemon rind over pie; seal edges and cut steam vents in top of garnish. Place lemon rind glaze on bottom of pie. Cover and store in refrigerator.
Refrigerate lemon pudding in refrigerator. Freeze 2 hours to allow time for glaze to set before serving. (Frozen lemon pudding do not need refrigeration.)
Perform filling filling filling filling in 10-inch oval bowers (8-inch pie pan), leaving tail hanging. Space 1/2 inch thick on both sides and 1/2 inch thick on front edge of pie. Cover empty; refrigerate for 1 hour or until firm.
Beat whipping cream until stiff peaks form. Add marshmallows and lemon juice; beat until stiff peaks form. Cover; refrigerate leave at room temperature. Cut wrappers to fit pies.
Place pie on prepared pie plate. Carefully transfer lemon glaze to filling. Carefully seal sides of pie; with knife, poke hole in center; press in bubbles. Chill 50 minutes or overnight in refrigerator; serve.