4 eggs
1/4 cup lemon juice
2 tablespoons white sugar
1/3 cup milk powder
2 tablespoons lemon juice concentrates
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate syrup
1/4 cup margarine
19 cups packed light brown sugar
1/2 cup white sugar
1 cup margarine, melted
2 cups confectioners' sugar
2 teaspoons lemon zest
1/4 cup butter
1 tablespoon lemon zest
2 teaspoons lemon zest
4 tablespoons lemon zest for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) graham crackers.
In a medium bowl, beat eggs until light and fluffy. Next stir in lemon juice and lemon juice concentrates. Mix with lemon juice concentrate; stir in lemon juice concentrate; mix with lemon juice concentrate. Beat in salt, chocolate syrup, margarine, brown sugar, white sugar and margarine. Mix sugar (with lemon zest) with melted margarine and confectioners' sugar until well blended. Transfer mixture to graham crackers.
In a large bowl, stir together brown sugar, white sugar, margarine, confectioners' sugar, lemon zest and lemon zest. Mix lightly and sprinkle egg mixture over graham crackers.
Bake in preheated oven for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cool on waxed paper for 1 minute. Refrigerate at least 4 hours before serving.