1 pint whipped heavy cream
1/2 cup butter
2 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 (8 ounce) package custard mix
1 (3 ounce) package instant vanilla pudding mix
In a very glass or metal bowl, beat whipped cream until stiff peaks form when fractioned. To the cream add butter, eggs, sugar and vanilla. Beat until smooth; pour into 2-quart mixing bowl. Stir in custard mix. Beat again after each addition. Put egg mixture into entire mold; gently roll over.
Pour vanilla or lemon juice into mold when bubbles of mixture begin to pop.
Melt remaining 1/2 cups butter and 1 cup margarine in microwave oven.
Beat cream mixture by hand again. Pour into serving dish and spread in bottom and sides of pie; top with remaining whipped cream; cover with top pastry shell. Sprinkle with lemon frosting, if desired.