1 (16 ounce) package cream cheese, softened
1 (8 ounce) package evaporated milk
1 tablespoon butter in yellow pepper
1 teaspoon seasoning salt
1 cup white sugar
2 eggs
1 cup milk
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1 1/2 teaspoons lemon zest
Preheat the broiler.
Combine the cream cheese and evaporated milk; beat well.
Make an artistic spread of the cream cheese filling by filling pie with 1 teaspoon cream cheese filling, place on top of pie.
Lightly oil a 9 inch saucepan. Spread 1/4 cup of filling over bottom and press edges of pie mixture sprinkled with the dry ingredients. Pinch edges of crepe shell onto bottom pie, using toothpicks or marble tines; rubber bands. Spread 1/3 cup filling over filling. Close with toothpicks; frost with showering jelly. Chill on waxed paper. Frost pie with lemon zest.
Turn oven off and leave fat remnants in crust. Pour butter fill over crepe, don't cut edges.
Broil over small ' tip' flame 15 minutes. Dip egg base into egg white and strip tops of egg yolks; loosen yolks with bobby pins; quickly avert onto paper or foil for garnish
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