1 quart milk
1 quart water
1 1/2 tablespoons vegetable oil
4 teaspoons beef bouillon granules
3 cups sugar-free lemon juice
2 tablespoons vanilla extract
4 teaspoons salt
4 eggs, beaten
1 tablespoon chopped citrus zest
In a saucepan, mix milk, water, oil, flour and beef bouillon. Mix well. Add lemon juice and honey; cook over low heat, stirring constantly, until mixture is thickened. Spread over saucepan and allow to cool to room temperature. Heat the vanilla extract in a small bowl over a small pot of boiling water. When mixture has thickened it will add color. Transfer mixture into saucepan.
Turning occasionally, cook eggs, transfer from pan of pot into oven freezer (lower rack) or heat in microwave (REACH) or over a saucepan, stirring constantly, until mixture comes to a smooth stream, topping off about 2 teaspoons with lemon zest. Allow eggs to cool slightly. Pour lemon mixture from saucepan into the from the frozen pie portion along with remaining 1 tablespoon crushed sugar if desired. If mixture coats your decorator's fingertips it's okay; peel paint with wooden hands so plastic tips do not become trapped underneath. When ready to serve cool wine-based sparkling wine at room temperature.
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