2 tablespoons butter
1 cup white sugar
1/3 cup kirsch
1 teaspoon lemon zest
1 cup lemon juice
1 pint vanilla wafers
1/4 cup lemon zest
In a small saucepan, mix butter, sugar, kirsch and lemon zest. Let cool. Using a 2-quart glass and metal strainer, pour lemon mixture over glass slowly, stirring constantly. Allow to cool completely.
Sterilize lemon mixture in a glass or plastic bowl. Put remaining juice in plastic bowl or in an ice cube tray. Shake vigorously to prevent sticking. Store lemon mixture in refrigerator.
When lemon mixture is cool, cut into wedges. Lemon-lime raspberry gingersnap crème or lemon raspberry liqueur mix is also great.
In a 9x13 inch pan, frost top and bottom.
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