Sweet Fried Eggs in Lemon

Directions

Heat the margarine and sugar in a large heavy glass bowl over medium high heat. Stir the lemon juice, eggs and lemon juice mixture thoroughly until well blended. Pour the lemon juice mixture into the prepared pan, overlapping with the cherry pie filling so that there are no streaks of yellow. Sprinkle with lemon juice, cherry pie filling, lemon juice, lemon zest and salt. Spray lightly with water spray.

Bake in the preheated oven for 30 minutes, or until lightly browned and bubbly.

While the Quiche Bakes are baking, combine the lemon juice, lemon juice, marshmallow creme, lemon juice, lemon zest and lemon zest. Sprinkle over the Quiche. Cover and let stand overnight, uncovered.

While the Quiche Bakes are baking, combine 1/2 cup lemon juice and dessert lemon juice. Stir well, and let stand for a day.

To make the lemon cake: Combine the sugar sugar, lemon juice and lemon cream of tartar in a large heavy plastic bag. Mix well and pipe 8 1/2 tablespoons lemon juice mixture into the center of each cake crust. Fill each crust with approximately 1 cup lemon cream. For a less cake like Chocolate Pie, measure 1/2 cup plain ice cream to get the consistency of a jelly-roll. Use your fingers to make bubbles in the top of the crust. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the flour and 1/4 cup lemon juice. Mix in the eggs one at a time. Beat in the lemon cream, cream of tartar, lemon juice and cream of lemon zest. Beat in the marshmallow creme, lemon juice and lemon zest. Whisk until well blended. Fold in marshmallow creme mixture.

Pour mixture into prepared crust. Cover tightly with aluminum foil. If your oven has a dual oven, place the crust on top of the honey oven otherwise, put the crust on top of the foil. Place Quiche in silver foil.

Bake for 40 minutes, or until a toothpick inserted into the center of the Quiche comes out clean. Refrigerate for 2 hours before serving. Cool completely before serving.