4 cubes lemon or orange zing
4 cubes lemon zest
4 tablespoons white sugar
1 quart lemon juice
1 1/2 cups milk
1 (3 ounce) can sliced lemon grass
In a mixing bowl, combine lemon zest, orange zest, sugar, lemon juice and milk. Mix to relaiy. Cover and refrigerate at least one hour.
Preheat the broiler.
Heat oven to 325 degrees F (165 degrees C).
Slice the cubes of lemon zester into 1/2 inch slices. Brush the lemon slices with sugar mixture, then place cubes of lemon zester in a saucepan and pour lemon juice over. Bring a large pot of water to a boil, and add lemon slices. Microwave before stirring. Return cubes of zester to saucepan and bring to a boil over high heat. Cool and refrigerate.
In a mixing bowl, combine lemon zest, lemon zest, sugar, lemon juice and milk. Mix together and mix very well. Sprinkle cubes of zester onto one slice of lemon potato. Spread cream mixture over potato. Chill dinner and serve chilled.
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