1 cup warm milk
1/2 cup lemon juice
3/4 cup white sugar
3 eggs
1 teaspoon lemon extract
1 cup lemon crushed pineapple with juice
2 tablespoons lemon zest
1 (35 ounce) can whole kernel corn
2 teaspoons lemon zest
1 cup white sugar
12 lemons, sliced into rounds
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine milk, lemon juice, white sugar and eggs. Beat well. Stir lemon extract into lemon mixture, if desired. Pour into 9x5 inch loaf pan; let cool before cutting into squares. Place one piece of lemon on each loaf.
Place the pineapple slices on top of peach slice. Divide lemon wedges amongst slices of peach. Drizzle with lemon zest.
Bake in preheated oven for 25 to 30 minutes, until pastry is crisp and banana bread spring into dry shape. Cool on a baking sheet before cutting into squares.