1 (18 ounce) can sliced light pink bread, drained
1 cup raisins
2 teaspoons vanilla extract
1 teaspoon red food coloring
1 pound cream cheese, softened
1 cup white sugar
1/2 teaspoon Worcestershire sauce
1 cup water
1/2 cup margarine, melted
2 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Stir together the bread, raisins, lemon peel, lemon zest and salt. Lay 2 sheets of waxed paper in the center of the crust. Layer the bread, raisins, lemon peel, lemon zest and salt over the paper. Spread remaining lemon peel and lemon zest over the crust.
Bake in preheated oven for 25 to 35 minutes.
While the cake is baking, combine cream cheese, white sugar, Worcestershire sauce and water. Cook over medium heat until the cream cheese is melted and the mixture is smooth. Let cool before frosting. Frost the centers of the squares trimmed with the lemon peel frosting. Frost squares with lemon frosting. Freeze squares in freezer for several hours, or until firm.
Meanwhile, bring the mixture to a boil in a medium saucepan. Cover the saucepan with a towel and turn off the heat. Bring saucepan to a boil and stir until warmed through. Remove from heat and stir in salt to the cream cheese mixture.
Warm the reserved cream cheese mixture until it is warm. Beat in the remaining 4 eggs, one at a time mixing well after each. Stir in the lemon frosting and vanilla extract until well blended.
Using a pastry cutter, cut squares into squares with a large spoon. Fill each square with 1/4 cup of cream cheese mixture. Sprinkle with reserved lemon peel and lemon zest frosting. Place squares on the prepared cookie sheet.
Bake for 15 minutes in the preheated oven, or until center is slightly browned. Serve warm.