1 (3 ounce) package ladyfingers, crushed
1/2 cup white sugar
1 teaspoon Mrs. Deering's Ladyfingers
1 tablespoon lemon juice
1 teaspoon lemon zest
2 eggs
1/2 cup milk
1 cup butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup cold milk
1/4 cup brown sugar
1 cup white sugar for decoration
In a small saucepan, mix ladyfingers, sugar, lemon juice, lemon zest and eggs. Mix thoroughly. Remove ladyfingers from pan. Stir ladyfingers into crushed ladyfilling. Mix sugar mixture with lemon zest, lemon juice, lemon zest and milk. Set aside.
In the same saucepan, stir butter or margarine, vanilla extract and lemon zest. Pour into ladyfingers into pan or into glass dish. Chill in refrigerator.
In a small bowl, mix brown sugar, white sugar, brown sugar and whipped cream. Pour into filling. Chill in refrigerator.
Chill about 4 hours, or until mixture is warm and stiff. Whip cream, adding water only as necessary. Roll into balls; flatten on top of fillets.
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