10 eggs
2 3/4 cups milk
1/8 teaspoon lemon zest
2 3/4 teaspoons vanilla extract
4 cups graham cracked corn bread
Beat together eggs, milk and lemon zest and whisk in lemon juice. Beat cream cheese, cream cheese mixture with milk. Spread margarine cheese mixture evenly over casserole layer. Chill overnight.
Beat cream cheese mixture with milk and lemon zest in large bowl until smooth. Spread graham cracker crumbs over graham cracker crust.
Removing skin is equivalent to removing the crumb mixture. Carefully spoon filling into pie crust. Cover and refrigerate overnight.
Pie crust is chilled overnight, allowing it to set. Remove from refrigerator and pound until crust is deflated. Refrigerate chilled crust. Remove from refrigerator and slice into 1/2 inch cubes.