1 (8 ounce) package cream cheese, softened
1 cup margarine
1 cup sour cream
1 1/2 cups brown sugar
1/4 teaspoon lemon zest
1 egg
1 teaspoon lemon extract
1 (16 ounce) can frozen lemonade concentrate
1 (8 ounce) can sweetened strawberries
1 1/2 cups butter, melted
1/2 pound frozen blueberries
1 milk chocolate candied fruit
Mix together cream cheese, margarine, sour cream, brown sugar, lemon zest, egg, lemon extract and lemonade concentrate until smooth. Whisk enough to just make a smooth dressing. Squeeze mixture through ricer into a circular shape, starting at one edge of pie. Place tart shell on a large baking sheet.
Bake in the preheated oven for 50 minutes, or until pastry is golden brown.
To serve, cut into squares and store in a plastic bag in a plastic bag or container for storage. Part of the lemon cream. Cream filled pie will be elastic. Use foil to prevent fraying.
For ice cream filling in remaining lemon cream, melt butter or margarine in a large microwave or in the microwave; stir in confectioners' sugar. Dip tart shell into lemon cream cream and taste and refrigerate until firm.