1 cup milk
1/4 cup margarine, melted
1/4 cup creamy peanut butter
1 1/2 cups white sugar
3 eggs
3 tablespoons lemon extract
3 tablespoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
In a large saucepan, combine milk, margarine, peanut butter, sugar, eggs and lemon extract. Cook over medium heat, stirring constantly, until mixture thickens.
In two small mixing bowls, beat egg yolks until thick. Stir into margarine mixture. Gradually mix egg whites into mixture. Cook over medium heat, stirring constantly, until mixture forms stiff peaks. Using a wooden spoon, remove yolks from mixture; return to pan. Heat flour in medium saucepan, stirring constantly until just heated to boiling. Remove from heat. Add lemon extract, lemon zest and lemon zest to pan.
Instant margarine: Beat margarine, sugar and lemon extract until thick; spread over dough.
Cool dough on a towel. Wrap waxed paper around surface of the dough. Wrap waxed paper around surface of dough. Place on ungreased cookie sheet. Cover and refrigerate overnight.