1/2 cup margarine, softened
1/4 cup KRAFT or other heavy cream, softened
1/2 cup nonfat milk
2 eggs
3 tablespoons lemon juice
3 tablespoons lemon zest
1 teaspoon ground cinnamon
In a large saucepan, melt margarine. Remove from heat, stirring constantly until smooth. Stir in cream and milk; stir until smooth. Gradually stir in lemon juice and lemon zest.
Pour into greased 9x5-inch salami-lined greased skillet. Fry over low heat, stirring constantly, until emulsified and completely melted. Drain skillet, cool slightly and stir in lemon juice. Serve immediately. Garnish with lemon zest and cinnamon stick.