2 whole eggs, plus 1 egg white, (reserve the yolk)
2 tablespoons lemon juice
1 tablespoon grated lemon rind
The yolk mixed with 1 tablespoon milk
Make a yeast sponge: Soften yeast in warm water. Blend in 1½ cups of flour and mix well. Cover with wax paper and a towel, set in warm place to rise for 1½ - 2 hours.
Cream the shortening, sugar and 2 eggs plus 1 egg white until thick. Add lemon juice and rind.
Blend the egg mixture into the yeast sponge, together with 4½ cups flour to form a soft dough. Add additional flour as needed. Place in a greased bowl, cover and let rise until double in bulk, about 1½ hours. Punch down, divide dough in half.
Roll each piece of dough into a rope forming a loose braid. Space 5 eggs into the loops of the braided ring. Cover and let rise until double in bulk, about 1½ - 2 hours.
Bake 350 degrees for 10 minutes. Then brush with 1 egg yolk mixed with 1 tablespoon milk. Bake an additional 40-45 minutes.