7 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 (8 ounce) package cream cheese, softened
3/4 cup butter
1 cup lemon juice
2 eggs
1 teaspoon lemon zest
1/8 cup white sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 cup fresh strawberries, sliced into rounds
Preheat oven to 350 degrees F (175 degrees C). Generously grease 9 large pie pan or 2 small 9 inch round pans.
Stir together the flour, baking powder, cream cheese, butter, lemon juice and eggs. Mix well. Beat in lemon zest and sugar. Stir in milk, lemon juice and lemon zest. Fill prepared pans half way with filling. Carefully remove foil from grip holders. Fill greased pie pan with filling and place oven rack back into oven.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Chill before serving. Serve warm. Heat strawberry jam and lemon creme in microwave (such as Monkey Punch) on small plates to 1 cup per person or just enough for carrying.