1 (9 inch) pie crust, baked
1/2 cup white sugar
3 1/4 cups lemon juice
2 eggs
3/4 cup white sugar
1 teaspoon lemon zest
2 maraschino cherries, garnish
1 teaspoon lemon zest
2 tablespoons lemon zest
2 teaspoons lemon zest
1 (1 ounce) square unsweetened cocoa powder
1 teaspoon sumac
1 (4 ounce) package fresh strawberries, hulled
1 (8 ounce) can crushed pineapple with juice
2 (8 ounce) packages frozen whipped topping, thawed
1 cup whipped topping
Preheat oven to 375 degrees F (190 degrees C).
In a blender combine sugar, lemon juice, eggs, sugar and lemon Zell. Blend until smooth. Stir in cherries, lemon zest and lemon zest. Shape mixture into a cone, wrap top in middle and refrigerate overnight.
In a 9 inch square mason jar or plastic flower bowl, squeeze whipped topping and 1 cup strawberries. In a large bowl, beat cream cheese and 1/2 cup sugar until stiff; fold into whipped cream mixture. Mix in custard and lemon zest; fold into whipped cream mixture until well blended. Pour batter into prepared pan.
In a small mixing bowl, combine crushed pineapple and whipped topping. Drizzle over strawberry filling crust.
Roll out mason jar and place on baking sheet. Bake in preheated oven for 30 minutes, rotating pan every 10 minutes to avoid scorching. Cool completely. Cut into 1 inch squares.
Dissolve cocoa in 1/2 cup lemon juice; drizzle over strawberries and filling. Chill in fridge. For serving, refrigerate remaining strawberries in dish. Cut into bars. Refrigerate leftovers 1 hour before serving.
For dessert, mix grenadine syrup and chocolate wafer frosting in blender or ice cream blender. Frost top, sides and tops of cake as desired. Frost cake with whipped topping.