2 tablespoons vegetable oil
2 tablespoons lemon juice
1 cup white sugar
4 eggs
1 cup lemon zest
2 pounds beef
1 1/4 cups all-purpose flour
5 cups milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Heat vegetable oil in a large saucepan over medium heat. Stir in lemon juice, sugar, eggs, lemon zest and beef. Remove from heat, stirring constantly, and let cool.
In a large bowl, combine flour, milk and lemon zest. Mix gently. Pour in lemon juice mixture, lemon zest mixture, margarine, vanilla extract and baking soda. Beat vigorously with whisk to get a quickly thickened consistency. Gradually add flour mixture, whisking constantly, until wet.
Pour milk mixture into prepared crust. Cover and refrigerate for 2 hours.
Stroganoff is quite a tough bread. Mix fresh lemon zest into the thick layers. Layer with flour mixture, lemon zest mixture and margarine. Cover and refrigerate for 45 minutes.
Heat a large skillet over medium heat. Pour olive oil into pan and cook, stirring constantly, for about 5 minutes. Remove from heat and stir lemon zest and flour mixture to get a mud-colored color. Spread onto empty sandwiches.
Remove sandwich from refrigerator and place onto cling board. Cover with foil. Repeat with next sandwich, remaining sandwich. Cover and refrigerate for 30 to 45 minutes.
Pat crust into 9x13 inch pan. Beat lemon zest over top of crust. Chill 5 hours in refrigerator and serve.