6 eggs
1/3 cup milk
1 (19 ounce) can whole milk
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup lemon juice
3 tablespoons lemon zest
1/2 teaspoon lemon zest
3 tablespoons milk
2 cups milk
1 teaspoon lemon zest
2 tablespoons margarine, for coating
In a small bowl, mix the eggs, milk, lemon zest, lemon juice, lemon zest, lemon zest and lemon zest. Beat until thoroughly blended.
Stir the whole milk, lemon zest, lemon juice and lemon zest into the egg mixture. Beat quickly until thick, then pour into pastry bag fitted with a 1/2-inch filling tip.
In a saucepan, heat the lemon margarine and stir milk mixture. Bring to a simmer, stirring constantly, until heated through. Remove from heat and pour mixture into pastry bag fitted with a 1/2-inch filling tip. Pour mixture into filling.
Cover pastry bag with foil and chill.
BAKE for 45 minutes or until foamy and golden brown. Remove foil and chill cake at least 8 hours before carving.
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