1/2 fluid ounce eucalyptus oil
1 cup honey
1/2 cup lard
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
1/4 teaspoon lemon zest
1 (12 ounce) can sweetened condensed milk
In a saucepan, heat eucalyptus oil over medium heat. Add honey, lard, eggs, vanilla, lemon extract and lemon zest. Stir together. Reduce heat and simmer 15 minutes, stirring occasionally, until foamy (pinkish). Remove from heat.
In a large bowl, combine sweetened condensed milk, lemon zest and lemon extract. Mix well and pour mixture over cake, continuing to stir. Cover and refrigerate 30 minutes.
Prepare and bake in preheated oven until set (approximately 35 minutes). Serve hot or cold. Bake at 375 degrees F (190 degrees C) for 4 to 5 minutes. Cool completely (use a sugar glaze to avoid a runny bottom). Attach tape and nuts to handle. Cool completely (use a lemon zest and lemon zest can be used). Cut into squares.