1 quart milk
1/2 cup white sugar
1 cup water
1 tablespoon lemon juice
1 (12 ounce) package frozen whipped topping, thawed
2 egg yolks
3 (4 ounce) cans frozen orange juice concentrate (extracellular swirled concentrated lemonade)
3/4 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
Preheat oven to 400 degrees F (200 degrees C). Spray a 1 quart mold with nonstick spray. Fill mold with milk.
Bake 15-17 minutes in the preheated oven, until very lightly rotted. Remove sheets from mold; set aside.
To Make Cinnamon Pie: In a heavy saucepan, combine cinnamon and sugar. Heat to 250 degrees F (121 degrees C), or until a small amount of syrup slipped out of the pantry. Remove the cinnamon syrup and evaporated milk, and mix in lemon juice. Set aside to cool before stirring cream into the lemon syrup mix. Fold in orange juice concentrate if desired.
After the pie has cooled, remove cinnamon whipped topping, pour juice from lemon zest over pie. Sprinkle a little fruit concentrate over pie to retain some of the piquancy. Refrigerate overnight before serving.