1/2 cup canola oil
1 cup white sugar
4 eggs
1 teaspoon grated lemon peel
3 teaspoons vanilla extract
3 cups dry bread cubes
1 teaspoon vanilla extract
6 egg whites
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl combine oil, sugar and eggs. Beat in lemon peel, 1 teaspoon vanilla and 3 teaspoons flour. Stir well and pour mixture into prepared pastry shell. Sprinkle bread cubes in top of pastry shell, and then sprinkle vanilla over the cubes. Fold over the filling, pressing on both bottom and sides should keep dough from sticking to sides of pan. Continue pancake and egg folding until all of the liquid is absorbed and crust is 6x10 inches, about 1/4 cup.
Divide dough into two thirds. Roll the whole piece into a walnut-shaped ball or ball and roll in the egg whites to coat well. Chill at least 10 minutes before serving.