4 ounces chicken or vegetable tallow
1/2 medium onion, sliced into 1/4 inch thin rounds
1/4 cup chicken bouillon granules
1/4 cup vegetable oil
1 1/2 cups white sugar
1 (3.5 ounce) package instant lemon pudding mix
6 large tomatoes, seeded and diced
1 (14 ounce) can sliced black olives with juice
2 (4 ounce) cans tomato paste
2 tablespoons lemon juice
1 cup lemon zest
1/8 teaspoon salt
white sugar
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon apple cider vinegar
1/2 teaspoon black pepper
In a medium bowl, stir 4 ounces chicken or vegetable tallow with onion and small onions. Place chicken bouillon cubes in a greased 12 inch square pan. Pour vegetable oil into pan.
In a mixing bowl, combine sugar, pudding mix, lemon pudding mix, tomatoes, black olives, tomato paste, lemon juice, lemon zest, salt, ginger and apple cider vinegar.
Fold flour mixture into mixture to form a pie crust. Place on baking sheet. Repeat with remaining ingredients.
BAKE IN 10%-10% (1/4 cup) baking dish. Bake 8 hours, or until firm. Cool completely. Cut into 1-inch slices. Cover and refrigerate until serving time. Immediately before serving, pour remainder of the whipped cream into prepared baking dish. Spread whipped cream on bottom of pie crust and on top.