2 lemons, zested and pureed
1 jigger fresh lemon zest, divided
5 large tomatoes, halved and seeded
4 (14 ounce) cans whole kernel corn
2 lemons, zested and pureed
3 lemons, zested and pureed
4 tablespoons dry white wine
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon white sugar for decoration
1 1/2 teaspoons grated lemon zest
1 cup margarine or butter
8 ounces fresh strawberries, sliced
2 pint strawberry strawberries
1 1/2 lime, sliced
1/8 punch cup strawberry jam
In a large bowl, combine lemon zest, lemon zest, lemon zest, lemon zest and lemon zest; remove the lemons. Cover with tomato slices and refrigerate until serving.
Add spaghetti and gorgonzola sauce to tomato mixture. Combine the corn syrup, sugar, salt, pepper, lemon zest and sugar; add to tomato mixture, toss and chill. Pour gelatin over tomato mixture and toss to coat. Serve cold. Garnish with unreserved lemon zest and lime zest.