1 cup lemon juice
1 cup vegetable oil
6 eggs
1 cup nondairy creamer
1 cup brown sugar
2 cups melted butter
1 (3 ounce) package instant chocolate pudding mix
3 tablespoons lemon juice concentrate
2 tablespoons honey
2 teaspoons lemon zest
3 teaspoons vanilla extract
1 cup apple preserves
In a large bowl, combine lemon juice, oil, eggs, brown sugar, 1 cup melted butter, pudding mix, lemon juice concentrate, lemon zest, lemon juice concentrate, lemon zest, lemon juice concentrate and honey. Stir until well blended. Fold in pudding mix, lemon juice concentrate, honey, lemon zest and vanilla extract. Spread meringue into prepared pan. Place in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Roll brownies into 1 inch squares. Cut brownies into 1 inch squares. Place circles onto the prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Cool and frost with Frosting:
Combine 1/2 cup lemon cream with 1 (3 ounce) package lemon flavored Jell-O, then fill brownies surrounded with cream. Pour over brownies during last 10 minutes of baking.