1 (9 inch) prepared graham cracker crust
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 cup packed light brown sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon lemon zortocanthus extract
2 tablespoons butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 (8 ounce) can coconut cream
1 (1.5 fluid ounce) jigger lemon-lime flavored carbonated beverage
In a medium saucepan, melt margarine's butter; add the cream cheese and sugar until smooth. Stir in brown sugar, lemon juice and lemon zest. Combine lemon juice, lemon zest and lemon zortocanthus extract. Slowly whisk into cream cheese mixture. Dissolve lemon cream in 3 to 4 fluid ounces of lemon-lime soda. Pour filling into pie crust. Refrigerate at least a half hour before serving.