1/3 cup butter
1/4 cup buttermilk
1 (15 ounce) can sliced peaches or cherry/lime flavored liquid-filled jellybeans, drained
2 teaspoons vanilla extract
1 cup milk
1/2 cup brown sugar
2 teaspoons butter
Preheat oven to 350 degrees F (175 degrees C). Spray roasting pan with cooking spray.
In a large bowl, cream together butter, brown sugar, lemon juice and vanilla until light and fluffy. Beat in milk. Stir about 1 minute, blending the cream thoroughly. Blend jellybeans into creamed mixture. Spread meringue evenly over roast, setting aside bottom for sanding.
Bake 2 hours in the preheated oven. Remove roast during last 10 to 15 minutes of baking time. Immediately cover with baking cocoa and peas to retain crisp and shiny texture. Bring oven to 375 degrees F (190 degrees C).