1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen tater tots, thawed
3/4 cup vegetable oil
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
1 cup milk
1 (8 ounce) can fruit or vegetable juice concentrate
1/4 teaspoon lemon zest
4 tablespoons lemon juice
1 cup fresh lemon zest
6 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Place 3 tablespoons butter in the bottom of a large glass or metal bowl, and sprinkle with brown sugar to form a pie crust. If desired, mix with pinto beans.
In a large 9-inch pie pan, layer the tater tots with 1 cup oil, brown sugar, eggs, lemon zest, lemon juice, milk and fruit or vegetable juice concentrate. Drizzle the melted butter over the stuffed tater tots, leaving a 1/4 cup edge of tater tots to layer over the pan. Bake in preheated oven for 30 minutes, or until crust is golden brown.