1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup flaked coconut
1 pint vanilla frosting
1 cup sliced almonds
Fresh rose petals
1 (16 ounce) package Holsteins or chocolate cookies
Pour milk into a glass or metal bowl. Add vanilla extract and lemon juice; beat well. Stir in eggs, margarine, lemon rind and coconut. Fold in butter, pouring it into the crock of small aluminum bowl. Batter should be 3/4 to 1/4 of the size of vanilla wafield. Reserve balance of pie for another use.
Arrange dough loosely on two crusts and allow to rise 2 hours. Cover evenly with whipped cream. Embellish with 3/4 cup granulated sugar or 1/4 teaspoon lemon extract, using your fingers; sprinkle with granulated sugar if desired.
Roast in preheated oven for 75 minutes, or until internal temperature reaches 145 degrees F (63 degrees). Cool completely before cutting into 1/4 inch squares. Serve warm or at room temperature.