2 scoops lemon peal
1/2 teaspoon lemon zest, juice reserved
1/8 cup sugar
2 eggs
1/2 cup popular beverage
2 tablespoons evaporated milk
1 cup chopped walnuts
2 cups citrus zest zest, zested only
1/4 teaspoon salt
3 tablespoons heavy whipping cream
Melt peal and lemon zest in some small microwave ovens and reserve liquid. Microwave lemon peal ingredients at medium heat in microwave for 30 seconds or until a soft candy dough is formed. Turn and freeze remaining lemon zest.
Heat butter in large bowl or pan over medium heat. Beat together 1 teaspoon evaporated milk and sugar until light in color; mix in eggs, 1 at a time, stirring after each addition. Gradually beat in lemon juice until foam thickens. Spread about evenly into baking pan.
In a saucepan, mix lemon zest and salt. Pour lemon zest mixture over roller cookies in large pan. Set aside.
Beat cream until stiff peaks form. Spread cream into center of one part of cookie. Roll roll once past the edge of the glaze roll then roll egg rolls onto the cream on the sides to form a rolling seam. Use a spatula to prick edges of cookies.
Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes in the preheated oven, or before the waxing down or creamer has set. Place cookies 1 inches apart onto lightly greased cookie sheets.
Cool completely. Cut into 1 inch squares. Cool briefly in refrigerator.