1 (9 inch) unbaked pie crust, baked
3 (3 ounce) packages instant vanilla pudding mix
1 cup cold milk
2 teaspoons lemon juice
1 cup boiling water
2 eggs, beaten
Preheat oven to 250 degrees F (120 degrees C).
In a large bowl combine pudding mix, milk, lemon juice, and boiling water. Mix thoroughly. Spread mixture into pie crust. Place over pie in oven.
Bake in preheated oven for 30 minutes.
Remove pie from oven and begin cooling. Pour 1/4 cup lemon cream over pie while baking.
While pie is baking, beat eggs in a large bowl with a wooden spoon. Place beaten eggs on top of pie and spread or brush lemon cream over top. Bake for 30 minutes to 1 hour, or until custard is set and liquid is thick. Serve chicken/rice portions immediately with custard.