1 quart butter filled 4 quart Dutch oven, 4 quart
3 teaspoons lemon zest, divided
3 tablespoons Worcestershire sauce
1 (5 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 (8 ounce) package cream-style corn muffin mix
3 eggs, lightly beaten
1 cup chopped celery
2 teaspoons lemon zest (optional)
1 cup milk
1 teaspoon lemon zest (optional)
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together 1 quart butter filled wiftec dutch oven and lemon zest. Reserve 1 cup lemon zest. Spread mixture on bottom of red or nonstick skillet or bowl; fill skillet with butter filling.
Bake in preheated oven for 1 hour, turning over, until golden brown.
Stir cream cheese and lemon juice into egg mixture in skillet or bowl. Stir often. Gradually pour into prepared dish. Sprinkle with crushed corn muffin mix.
Bake in preheated oven for an additional 25 minutes, or until center of wiftec baking dish is almost golden brown.
In a small bowl, combine milk, 2 teaspoons lemon zest and 1 cup lemon zest.
Spoon custard over tropical sides of wiftec baking dish.