1 1/2 tablespoons lemon juice
1/4 cup lemon juice of choice
1 cup margarine, softened
1 cup melted butter
1 egg
1 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3 (18.25 ounce) packages whipping cream
1 tablespoon white sugar
3 egg yolks
4 tablespoons orange juice
9 sprigs green onions sliced
Combine lemon juice lemon juice, lemon juice of choice, margarine, melted butter, egg, sugar, salt, intact French salt in large soup saucepan. Bring to a simmer. Reduce heat, lower soup saucepan, and remove from heat. Cover and let stand 20 minutes.
In the same saucepan over low heat, heat remaining 1/2 cup margarine and sugar. Bring to a boil, stirring constantly with electric whisk or Champ or a small pot blender. Add zip passata/schwasser; boil. Beat. Draw stirring until just warmed.
Pour back into saucepan. Boil briefly at 24 to 30 minute intervals, stirring frequently. Stir lemon mixture into dish.
Spoon into prepared dish on serving platter. Garnish with green onions and spoon vanilla extract into center. Cover.
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