1 cup white sugar
1/2 cup eggnog
1 teaspoon vanilla extract
1 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
Line an 8x8 inch pan with waxed paper. Heat margarine in a saucepan over 15 minutes, stirring occasionally, until melted. Spread margarine evenly over waxed paper. Beat eggnog and vanilla together with the melted margarine. Stir lemon zest, lemon zest and lemon zest into eggnog mixture. Pour over waxed paper. Chill for 1 hour. Grease and flour 3-1/2-quart baking pans.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil from pan. Sprinkle with 1/2 cup margarine mixture. Cover and refrigerate overnight.
While margarine mixture is chilling, melt butter in a saucepan over high heat. Stir in 1/2 cup margarine mixture. Bring to a boil, stirring constantly, until mixture is thickened. Remove from heat.
Mix sugar and eggnog into custard. Reduce heat to medium-low. Beat eggnog mixture with vanilla and lemon zest until light and fluffy. Beat eggnog mixture until peaks are reached. Beat eggnog mixture into custard mixture. Spread over waxed paper. Chill until firm.
While custard mixture is chilling, melt butter in a saucepan over low heat. Stir in 1/2 cup margarine mixture. Bring to a boil, stirring constantly, until mixture is thickened. Remove from heat. Spread custard mixture over waxed paper. Chill until firm.
When custard mixture is firm, cut custards into squares. Using a 2-1/4-inch biscuit cutter, cut eight 2-1/4-inch squares into serving size pieces. Dip each piece of custard square in eggnog mixture and then place on one side of each square. Top with lemon zest and lemon zest. Place lemon zest on top of custards. Place custards on waxed paper and refrigerate overnight. Serve chilled or warm.
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