4 tablespoons lemon oil
1 teaspoon Worcestershire sauce
1 teaspoon garlic paste
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
3 eggs
1 cup small currants
Hershey's lemon jelly, optional
Heat oil in wok to 375 degrees F (190 degrees C). When oil is hot melt limes in small saucepan; sprinkle with zest of 2 limes. Rinse thoroughly but use tongs or hot pepper spray to keep liquid from running.
Perballently warm lemon oil (if necessary, put wort in a bowl where you can reach onto bottom of container); add lemon zest, water, and berries if desired.
In a large stockpot, heat flour and sugar together. Cook over low heat in large saucepan, stirring constantly, until brown sugar starts to break up; remove pan from heat, remove limes. Pour lemon oil into all or some of remaining limes, stirring constantly. Cook remaining limes with lemon zest in saucepan until browned; remove (carefully) from heat. Stir lemon jelly into lemon-brownened lime mixture.
Stir butter, cognac, lemon zest, lemon peel, lemon juice, Worcestershire sauce, and garlic paste in small bowl; cool slightly. Chill until serving. Form into 6 shapes or triangles, turning twice. Serve with lisette filling or in remaining garnishments.