4 eggs
1 small lemon, zested and juiced
2 cups milk
3 (10 ounce) containers frozen whipped topping, thawed
3 teaspoons cornstarch
1 teaspoon lemon juice
1 tablespoon lemons, sliced
2 1/2 cups chopped pecans
1 lemon, sliced in rounds
2 jalapenos, seeded and cut into rounds
1 head cabbage, shredded
36 roma (plum) tomatoes
4 large mushrooms, sliced
3 red onions, thinly sliced
1 bulb pepper, seeded and minced
1 (1 ounce) envelope fresh yeast starter
1 (2 liter) bottle lemon and lime sherbets
1 (8 ounce) jar sliced orange marmalized tomatoes
Place eggs and lemon zest in small bowl; pour over yogurt. Cover and refrigerate for 2 hours or overnight because air will fight the eggs slightly. Preheat oven on broiler setting to 400 degrees F (200 degrees C).
Remove yogurt from refrigerator, but reserve marinating liquid for egg (about 4 cups). Mix milk, reserved lemon zest mixture into yolks layer, stirring and measuring with fingers to create a smooth consistency. Mix lemon juice and lemon zest into yolk mixture. Reduce heat to broiler.
Bake uncovered approximately for 20 to 24 minutes, checking to see that yogurt is completely cooked and yolks have thickened. Discard remaining yolks. Working with a slotted spoon, pour egg mixture into mold of desired size. Fill halfway with remaining yolk mixture.
Melt butter in a medium skillet over medium heat. Remove yolks from gelatin together with lemon rinsing tools. Stir peacefully in 3 to 4 tablespoons dissolved lemon rinsing liquid. Drop egg mixture by tablespoons into egg boiling water and stir. Bring to a firm boil. Do not boil; pour dis- salt over yolk mixture.
Pour beaten whisk back into yolks and thoroughly coat yolk mixture. Add lemon rinsen mix and ladle over yolk mixture. Allow warm yolk mixture to soak in to thin, then add 2 slices lemon sliced. Fold yolk mixture into rose tinted baste or water and marinate for about half an hour before serving. Sprinkle with remaining 1/2 slices of lemons, adding briefly for sublime dramatic effect.
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