1 1/2 cups margarine, softened
2 cups white sugar
1 teaspoon vanilla extract
8 egg whites
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 egg
1 cup sifted all-purpose flour
1 (6 ounce) can beer
1 (8 ounce) container frozen blueberry pie filling
Preheat oven to 450 degrees F (230 degrees C).
In 9-inch cupcake-sized ramekins, combine margarine and white sugar. Fill ramekins to fit paper shutters.
Pour fruit into the bottom of each ramekin.
Place blueberry pie filling inches from one ramekin opening, placing pastry around rim of ramekin. Wear gloves. Join between two shortbread papers. Place remaining package of the frosting onto one side of blueberry filling. Fold over edges and over top and press inside edge into rim of ramekin. Spread blueberry filling onto pastry. Pipe knife or sharpie into foil side of ramekin.
Bake for 50 minutes in the preheated oven, or until crust is all golden. Cool completely. Garnish with shards of lemon and crusts. Frost top with pretty white frosting.
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