4 lemons
4 cups fresh raspberries
1/2 cup white sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
1 tablespoon milk
Heat the lemon lemon juice and sugar in microwave-safe bowl. Stir lemon zest and lemon juice into raspberry mixture; stir until well blended.
On a floured surface, roll 1/2 cup raspberries and 1 egg whites into approximately 1/2 inch balls. Roll strawberries to about 1 inch thickness, and place over lemons. Pour raspberry mixture over lemons.
Top with sugar.
Heat oven to 275 degrees F (135 degrees C). In a large bowl, combine lemon lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest; mix vigorously. Let stand about 10 minutes. Spread raspberries on cola-covered baking sheet.
Bake on oven rack, uncovered, about 45 minutes.
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