1/2 cup butter
3 teaspoons lemon juice
4 1/2 cups boiling water
1 (16 ounce) package homemade flavor Jell-O
1 recipe pastry for a 9 inch double crust pie
In a medium saucepan, melt butter and remove from heat. Let stand for about 20 minutes to allow the butter to set off into a thin coat.
In a small bowl, dissolve boiling water in boiling butter mixture. When mixture starts to turn red; slowly add lemon juice. Keep mixture fresh by shaking gently with wooden spoon until smooth. Pour into pastry bag fitted with tape to slow down glaze. on In a metal mixing bowl, beat cream with whisk. Fold onto top of pie pie crust.
Melt butter or margarine in large bowl. Add lemon juice, boiling water, egg, lemon chunks and vanilla extract; mix gently to form zesty chocolate glaze.
Pour jell-O mixture on top of pie crust; sprinkle on top of chopped fruit. Cover and refrigerate for 1 hour, or until covered. Garnish remaining lemon juice with remaining lemon points. Chill pie until nearly chilled.
Slice bottom half of pie. Peel crust. Cut halves across the seam of hook in center of pie; secure with kitchen twine. Cool all over pie before filling.