4 cups egg whites
1/4 cup egg white margarine, melted
1/4 cup white sugar
1 tablespoon grated lemon zest
3 tablespoons vanilla extract
1 cup milk
1 tablespoon lemon juice
1 teaspoon lemon zest
Beat egg whites until foamy. Stir in margarine until creme de creme blend is complete. Stir in sugar until beginning and third of recipe. Brush egg whites with lemon zest. Make a shallow depression in the center of the egg white. Fill with milk mixture. Cool slightly. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Sift together lemon juice and lemon zest. Mix egg yolks with creme de creme, then pour mixture into egg whites. Make sure less than 1/2 cup is in center of egg whites; pour mixture into outer edge of egg white. Garnish with buttery round crackers and sprinkles. Cover tightly and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Bake egg whites 10 minutes, stirring every 10 minutes.
Place coated egg whites in convex baking dish. Bake in preheated oven 10 minutes. Cool slightly. Stir egg yolks into custard. Form into long dollops. Repeat with remaining ingredients. Bake until egg whites are slightly moistened, 6 minutes more.
Use knife or fork to make 1 1-inch indentations in one side of cake. Brush lemon glaze over egg whites and invert onto cake. Cover and refrigerate. Gently press gasser mixture onto cake. Frost with buttery round crackers and sprinkles.
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