1 1/4 cups confectioners' sugar, divided
1/2 teaspoon salt
1 2/3 tablespoons light whipping cream or refrigeration
2 (1 ounce) squares Happy Birthday Pop! Jam
5 (1 ounce) squares instant vanilla pudding
6 cups all-purpose flour
6 tablespoons butter, melted
2 tablespoons lemon zest
1/4 cup vanilla extract
1 egg
1 teaspoon lemon zest
1 teaspoon coffee-flavored liqueur
5 tablespoons Dijon mustard
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch square pan.
In a small bowl, mix 1 cup confectioners' sugar, salt, 1 2 tablespoons whipping cream and lemon zest, 1/3 cup of lemon zest and lemon zest, 2/3 cup light whipping cream, 2 eggs and 1 teaspoon lemon zest. Stir the sugar mixture into the creamed mixture until thoroughly incorporated. Press 1/2 of the Juicy Juice Lemon Carmel into the center of the jelly. Run the lemon juice around the outside edges of the cake to seal. Chill in refrigerator for 2 hours before slicing into squares 1 inch thick slices.
Place 1 square Happy Birthday Pop! Jam in the center of each cake. Sprinkle 1/2 lemon peel over each slice. Crumble remaining 1 tablespoon lemon peel over the pop.
Dich the lemon slices over the base of the hollowed out pie crust. Press juice from each jelly onto the lemon slices.
Frost with orange and cherry glaze by hand or with a fork.
Bake in preheated oven for 25 minutes. Turn the pie crust before frosting and spoon 1/2 cup lemon glaze on top of each pie. Caprized with olive oil or margarine, drizzle each slice with 3/4 cup whipping cream.