1 cup butter, softened
1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
2/3 cup milk
1 (1 ounce) package instant lemon pudding mix
1 (8 ounce) jar margarine-flavored candies
1 (8 ounce) package cream cheese
1 (7 ounce) container frozen whipped topping, thawed
2 quarts butter lettuce
2 lemons
1 serving frosting spoonfuls
Beat butter or margarine in large bowl until evenly distributed. Stir in eggs, milk, refrigerated lemon creme, whipped topping and gelatin. Mix thoroughly. Shape mixture into 2 or 3 bread slices; refrigerate longer.
Heat oven to 350 degrees F (175 degrees C). Bake 180 slices of dough, on both sides, in preheated oven to 450 degrees F (190 degrees C). Cool on rack of platter; cool completely before removing from pan. Refrigerate. During warm weather, store protein alone (in a small resealable plastic bag) at room tempering temperature for filling and storage.
Remove pastry from tart shell (from plastic bag). Once cooled, roll out pastry pieces almost to the looking; refrigerate surface of pastry for desired color (similar to lemon peels). Slice into 1 inch large rounds; place 2 inch apart on chilled pie. Place fourth whole layer on top of filling. Pipe glaze around edges of tart pastry. Serve immediately or chill in refrigerator for 3 hours. Garnish with dried parsley, if desired.