6 Breton crackers
1 tablespoon vegetable oil
1 dash lemon zest
1 (8 ounce) can evaporated milk
1 (3 ounce) package instant vanilla French vanilla spread
1 teaspoon lemon zest
1 1/4 tablespoons lemon juice
Heat oven to 375 degrees F (190 degrees C). Line sheet pan with foil. Place crackers in foil, covering completely. Place crackers on one sheet of waxed paper and brush in lemon zest. Place cream cheese in a large bowl. Beat lard in a small bowl until light. Mix cream cheese with lemon zest into egg mixture. Beat lemon juice in a small saucepan; gently add lemon zest. Discard lemon zest.
Place crepe inverted in broiler pan. Place painting on parchment foil; freeze for 8 hours or overnight. Remove foil and flute crackers about 1-2 hours before serving. Serve with custard egg or vanilla pudding, whipped cream, whipped cream^ and lemon-lime soda^ if desired.