1 (9 inch) pie crust, baked
1/4 cup margarine
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup sliced fresh strawberries
1 (8 ounce) package shredded Cheddar cheese
1 (3 ounce) package instant vanilla pudding mix
3 eggs
2 cups heavy whipping cream
1 cup heavy whipping cream
Heat oven to 375 degrees F. Warm margarine and sugar in large skillet over medium heat. Stir in egg and vanilla; cook over low heat until mixture is thickened. Stir together margarine mixture and lemon zest; cook, stirring occasionally, for about 2 minutes until mixture thickens. Mix in lemon extract and lemon zest; pour mixture into baked pastry shell. Pour chocolate glaze over pie. Cover.
Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center comes out clean. Serve immediately. Cover pastry, and refrigerate 8 hours or overnight. Cut into 6 squares. Store in refrigerator. Serve in chilled pie crusts.
To bring 1/4 Cup margarine and 1/2 cup sugar to a rolling boil in a blender, carefully whisk in margarine and 1/2 cup sugar. Return mixture to blender and blend until smooth. Stir in egg and 1 teaspoon lemon zest; pour mixture into baked pastry shell. Cover tightly with aluminum foil. Cut into 6 wedges.
In a 3-quart saucepan, mix powdered sugar and cream of tartar with 1/8 cup canned tomatoes, 2 tablespoons lemon juice, 1/4 teaspoon lemon extract, 1 cup fresh strawberries, celery, carrots and parsley. Bring mixture to a boil, and cook for 1 minute. Mix egg and 1 teaspoon lemon zest. Remove from heat, and stir whipping cream into custard mixture until fluffy. Pour custard further into pie crusts. Cover carefully with aluminum foil. Cool completely.