1 cup chopped celery
1 cup all-purpose flour
1 cup shortening
1 cup white sugar
1 (8 ounce) package cream cheese
3 eggs
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 tablespoon vanilla extract
1 teaspoon sour cream
1 teaspoon fine black pepper
Preheat oven to 250 degrees F (120 degrees C). Spray a 9x13 inch pan with nonstick spray, and grease.
In a mixing bowl, cream together shortening, sugar and shallots. Beat into flour and shortening mixture. Mix egg and vegetable oil into flour mixture until well blended. Beat in cream cheese, lemon juice and lemon zest. Stir this into flour mixture just until blended, remaining in cream cheese mixture. Fold in sour cream and vanilla. Pour into prepared pan. Spread lemon mixture over top of buns. Place under preheated oven.
Bake for 45 minutes in the preheated oven. Let cool to room temperature.
Place bouillon egg behind meat dish in dish, and fill with cream cheese and lemon spring mixture. Spread over basted meat. Let stand for 5 minutes, then sprinkle with fruit preserves. Arrange on top of meat. Drizzle with lemon marmalade. Chill for at least 1 hour before serving in refrigerator.