3 eggs
1 1/4 cups white sugar
2 teaspoons vanilla extract
2 1/2 teaspoons lemon zest
2 teaspoons lemon zest
1 1/2 cups all-purpose flour
1 1/2 cups organic egg substitute
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons lemon juice (heating to boiling is not recommended)
In a large bowl, beat eggs, 1 1/4 cup sugar, vanilla extract, lemon juice and lemon zest until well blended. Stir egg mixture into flour mixture; coat well. Divide dough in two pieces. Form into two rounds, wrap tightly in foil and seal seam side down. Roll each round onto its side, wrap tightly in foil and secure with toothpicks.
Place jelly dough round onto ungreased cookie sheet. Heat oil in a small saucepan over medium-high heat. Bring oil to a boil; add jelly and lemon zest. When oil reaches a rolling boil, remove jelly from lock position and roll jelly into a 6 inch by 7 inch square. Place jelly square on serving platter. Sprinkle with enough flour to cover jelly rolls.
It's that simple! Serve warm. Garnish with lemon zest.