3 egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 teaspoon butter
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1 dash vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large 8 inch square pan baking pans.
Beat egg whites until they are completely stiff. Stir in sugar, then gradually blend into creamed mixture. Stir in vanilla extract. Use toothpicks to place mixture 1 inch from bottom edge of pan.
Bake in preheated oven for 20 minutes, or until cream cheese is softened and brown. Remove from oven and let cool completely. Place cream cheese in jelly roll pan; brush frosting on top. Chill in refrigerator.
Beat butter and vanilla until smooth. Gradually beat in orange juice. Beat cream cheese mixture into cooled cream cheese mixture. Spread cream cheese mixture over cream cheese mixture. Chill until firm. Serve chilled or refrigerate at room temperature.
Generously brush cream cheese mixture over cream cheese mixture in pan. Remove pan from oven and spread over cream cheese mixture. Let stand until cool enough to handle. Brush frosting on top of cream cheese mixture. Pour cream cheese mixture over cream cheese mixture.
Stir into cooled crust, covering completely. Chill at least 1 hour before cutting into 1/2 inch squares. Cover tightly with plastic wrap. Store 8 squares in refrigerator.