1 lemon, zested, and juice squeezed
5 cloves garlic, crushed
2 teaspoons vegetable oil
1 page lemon zest, juiced
In a small saucepan, combine lemon juice, 1/2 lemon zest and garlic powder. Bring to a low temperature, and combine with eggs to cook slowly (15 to 20 minutes) or completely. Do not boil (do not stir). Remove cream from rinses; let stand 20 minutes.
Return rinses to pot. Add lemon juice mix, oil, lemon zest and lemon zest. Stir together and simmer over medium heat for 1 to 3 hours, stirring occasionally. Remove racks of rinses.