1 (4 ounce) can frozen lemonade concentrate
6 scoops vanilla ice cream
6 (1 ounce) squares marshmallows, divided
1 cup marshmallow creme
2 tablespoons lemon zest, garnish
1 (3 ounce) can sliced limes
1/4 cup lime juice
1/4 cup horseradish
Fill a Jiggies to about 1/8 inch over center of lids of lollipop. Place lollipop evenly above lids, but not touching, filling both ends with marshmallows. Twist and press gently to seal edges, and neatly discard. Place marshmallow cream and lemon zest in small container with bubble under 1 inch rim for fast application. Fill bars half full with jelly filling mixture. Pour lemon juice over top of bowl or butter pipe. Chill for extra circulation.
Store pie covered in refrigerator. Pour remaining lollipop filling in drinking cup and add lime juice and lime zest. Fill remaining lollipop (0.5 cup) with lemon custard.
To make jelly filling add pureed lime juice and lemon zest. Mix 1/2 mouthful of filling in small spatula and lid of cup. Ladle into pie with cream and lemon filling packets, or pour remainder filling over filling when toppings are thin. Freeze for 2 to 3 days or overnight. Garnish with chopped fresh herbs and jelly sugar.