3 eggs, beaten
2 teaspoons lemon zest
2 1/2 cups milk
2 teaspoons lemon extract
7 cups sour cream
2 tablespoons lemon currant jam
1 cup white sugar
3 teaspoons lemon zest
1/4 teaspoon salt
3 tablespoons butter
Beat together eggs and lemon zest; whisk in milk, lemon extract, sour cream, lemon currant jam and sugar. Beat mixture into one or more sandwich pan.
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