3/4 cup margarine
5 tablespoons white sugar
1 cup brown sugar
1 teaspoon lemon zest
3/4 cup brandy
1 teaspoon vanilla extract
1 (.8 ounce) package instant vanilla pudding mix
1/4 cup apple juice
1 cup lemon juice
1 cup milk
2 tablespoons brandy
2 teaspoons lemon zest
3 drops brandy liqueur
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jelly roll pan with aluminum foil.
Combine margarine, brown sugar, lemon zest and brandy in small bowl. Place lemon zest into mixture with brandy.
Roll out margarine mixture about 1/4 inch thick to allow steam to escape. Seal edges of foil tightly around edges of jelly roll pan. Lay out onto prepared pan. Pour lemon mixture over and roll up.
Using a pastry knife, place wrapper around pie. Place on baking sheet (use aluminum foil to secure edge of pan). Roll out pie about 1 inch larger than pan. Brush with brandy liqueur and lemon juice. Spread over pie.
Bake in preheated oven for 40 minutes, or until the top is golden brown. Cool 15 minutes. Garnish with brandy liqueur and lemon zest. Remove foil and bake 15 minutes more, until pastry is golden brown. Cool completely. Refrigerate for 4 hours or until firm. Frost with lemon juice and whip cream. Garnish with lemon zest. Chill until serving if desired.