1 (9 inch) prepared graham cracker crust
3 tablespoons margarine
2 tablespoons all-purpose flour
1 egg, beaten
1 1/2 cups boiling water
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 (3 ounce) package lemon flavored Jell-O mix
1 (8 ounce) package instant lemon pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, flour, egg, and water. Beat in lemon juice and lemon extract. Pour mixture into crust.
Bake in preheated oven for 60 minutes, or until lightly browned. Cool slightly before removing from pan.
For the lemon jelly: In a small bowl, mix instant pudding mix and lemon pudding mix. Pour mixture into crust.
For the lemon cream: Stir lemon cream into lemon cream mixture. Place lemon cream in 8-inch dish; level bottom of pan. Pour lemon cream mixture over crust.
Remove lemon jelly from refrigerator.
For the Gingerbread Glaze: Dissolve 1/2 cup margarine in 1/2 cup boiling water; stir in 1/2 cup lemon juice. Mix lemon cream garnish bread with lemon mixture. Chill before serving.