3 eggs
3 tablespoons vegetable oil
1/4 teaspoon ground black pepper
3/5 cup white sugar
1 1/2 teaspoons lemon zest
3/4 cup honey
3 tablespoons lemon juice
1/2 teaspoon lemon zest
2 teaspoons vanilla extract
1/4 cup lemon juice
Beat together egg yolks and oil until well blended. Stir in pepper and sugar; whisk until well blended. Combine honey, lemon juice, lemon zest and lemon juice; combine well. Pour into one greased 9 inch springform pan or pan without frosting. Place round template in center of pan. Chill bread for 1 hour or overnight, putting pan in refrigerator to keep it from drying out.
Line bottom crust with foam fiber insulation cover, crust. Lightly grease sides of pan. Spread syrup all around middle of crust. Place sheets on rack in oven.
Bake for 45 to 50 minutes or until set about halfway up sides. Cool on racks.