3 tablespoons butter
2 tablespoons lemon juice
2 tablespoons grapeseed oil
1 1/4 teaspoons honey
2 tablespoons hot lemon zest
1 cup light whipping cream
1/4 teaspoon vanilla extract
2 eggs
1 cup white sugar
1/2 cup unsalted butter, divided
1 teaspoon horseradish salt
1/2 teaspoon salt
1 egg
4 tablespoons white sugar
1 teaspoon leek extract
In a medium bowl, combine the butter, lemon juice and grape oil. Mix well. Stir the sugar and butter into the lemon mixture. Mix until thoroughly combined. Stirring constantly, mix in the remaining 1/2 cup of lemon zest, lemon zest, honey, hot lemon protein, zest lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, leek. Pour into prepared pan.
Bake uncovered in the preheated oven for 1 hour, or until bubbly and light brown.