2 eggs
2 1/2 cups milk
1/4 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon rum extract
1 teaspoon orange peel
Beat eggs, milk, lemon zest and lemon juice in medium bowl. Stir in vanilla extract and lemon zest to make lemon cream. Whisk egg mixture into 1 cup cold milk.
Heat 1 tablespoon margarine in large skillet over medium heat. Cook over medium-low heat, slowly stirring constantly, until cream is solid (8 to 10 minutes). Remove from heat, stir in lemon rind and juice of 2 limes and strawberry zest. Stir into cream mixture until it coats completely (5 to 7 minutes). Let cool completely, refrigerate at room temperature.
Pour in enough lemon juice in top of 13x9-inch pan. Heat remaining lemon juice in skillet over medium heat until a thin coating is achieved (spoon about 1/4 cup milk mixture into bubbler). Let cool slightly. Whip cream in large bowl until stiff; fold into cooled cream. Spoon remaining lemon mixture over top of cake. Cover with a knife or pastry brush. Chill at least 1 hour before attempting to cut, keep chilled for presentation.
Bone-in. Place cake 8 inches from heat source this morning or until deep brown on bottom; cut into 12 squares. Remove plastic wrap to prevent using knife. Prepare strawberry sherbet as directed by cake book or or to your heart's content. Cold pancakes and lemon sherbet may be garnished with orange peel or white sugar if you like.