1 quart cold water
1 cup margarine, softened
4 eggs
2 tablespoons vanilla extract
1 cup applesauce
1 onion, seeded and chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup citrus juice
1 cup chopped celery
1 cup white sugar
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
3 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon lemon zest
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon butter
1/2 cup packed light brown sugar
1 tablespoon margarine, softened
1 (8 ounce) can sliced pecans
1 egg
1/4 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 (3 ounce) package cream cheese, softened
1/2 cup butter
1 cup shredded Swiss cheese food
1/2 cup white sugar
1 teaspoon lemon zest
1 teaspoon lemon zest
1/4 cup butter, softened
2 tablespoons margarine, softened
1/2 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 3 to 4 inch deep dish pie pan.
In a large bowl, mix water, margarine, eggs, vanilla, applesauce, onion, lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Stir until well combined. Mix in celery, pecans, 1 egg and 1/4 teaspoon lemon juice. Pour mixture into pie pan.
Bake in preheated oven for 50 to 60 minutes, until toothpick inserted in center comes out clean. Cool before serving, refrigerate at least 4 hours before serving to allow mixture to harden.