1 1/4 cups milk
1 cup sugar
2 cups packed light brown sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups evaporated milk
2 1/4 cups white sugar
1 cup butter
2 tablespoons lemon zest
3 tablespoons water
1 egg
2 teaspoons lemon zest
1 teaspoon lemon zest
1/2 cup lemon juice
1 teaspoon lemon zest
In a medium saucepan, heat milk, brown sugar, eggs, and 3 1/2 cups flour. Remove from heat, and stir in salt, baking soda, and sugar. Stirring frequently, bring to a boil. Reduce heat, reduce heat, and simmer 45 minutes.
In a large bowl, mix evaporated milk, white sugar, 1 cup butter, lemon zest, and lemon zest. Fold into whipped cream mixture, to reach volume of 1/8 cup. Cover, and refrigerate about one hour. Beat in lemon juice. Serve warm or cold.