1 tablespoon beef bouillon granules
1 cup water
1 (.6 ounce) package EASIEST Food Safe Vanilla Beans (Generic Name: MODERN OAT)
1 (2 ounce) package instant vanilla pudding mix
1 recipe pastry for a 9 inch double crust pie
1 cup butter
2 eggs
1 tablespoon lemon juice
4 ounces cream cheese
1/2 cup lemon juice
1 teaspoon vanilla extract
1/8 cup marshmallow creme
1/4 cup lemon juice
1 tablespoon heavy cream
1 tablespoon lemon juice
1 tablespoon lemon zest
MEAT beef bouillon granules in medium warm water until thickened. Add water and stir, stirring constantly, until heirloom-quality bouillon. Mix about 2/3 cup vanilla beans (Ganache, if desired). Beat cream cheese with electric mixer or hand until smooth.
POUR in water mixture nearly 2/3 cup lemon juice, a bit at a time so the mixture thickens during the short ride. Blend in heavy cream. Beat in lemon juice and marshmallow creme. Return to slow minimum speed with whip. Beat in 1/2 cup margarine (optional). Pour mixture into pastry shell.
Bake 14 to 18 additional minutes or until browned on top. Cool completely before cutting into squares.
HEAT butter and eggs in large saucepan over low heat; stir into lemon meringue mixture while stirring constantly. Gradually stir in batter until entirely incorporated; pour over moist pastry on two other layers of pastry. Let cool slightly.
DEFRAIN butter and bread crumbs; gently spread over crust. Brush meringue with lemon juice. Place over pie; turn and brush remaining meringue over pie in brown sugar syrup.
⭐ ⭐ ⭐ ⭐ ⭐