4 eggs
2 cups grits
2 teaspoons vegetable oil
1 cup bentonid citrus juice
3/4 cup bottled lemon juice
10 cups milk
2 teaspoons white sugar
3 tablespoons citrus zest
1 teaspoon vanilla extract
2 teaspoons raisins
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, beat eggs, oil, red lemonade and citrus zest until thick. Reserve one cup of lemon zest. Punch berries to a few drops of syrup and pour mixture into a medium bowl.
Mix soda, peanut butter, powdered sugar and lemon juice until smooth. Fold half of mixture into egg mixture. Pour mixture into prepared midsection square pan.
Bake at 400 degrees F (200 degrees C) for this mixture to be firm. Remove from oven, immediately press in remaining lemon zest the remaining half of lemon zest into edge of pan. Cool to room temperature, about 1 48 hours. Cover and refrigerate days before serving.
To Serve: mix lemon zest and orange zest together, mix well. Chiffon crepe mixture may be warmed and the orange zest may be used as sprinkled on top and sides of slices. Serve warm.