1 (4 ounce) package mini pie crusts
2 eggs
1/2 cup butter, softened
2 cups black beans
2 tablespoons prepared Dijon-style mustard
1/2 cup soy sauce
1/2 cup white sugar
1 teaspoon lemon zest
1 cup brown sugar for pie filling
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 25 to 30 pie crusts.
Beat egg whites but do not over-mix. Beat butter in small bowl until foamy; stir into the egg whites.
Place 1/2 cup corn syrup in bottom of crust. Drop in remaining 1/2 cup corn syrup, water and almonds; mix; spread loosely.
Dip lemon fruit into egg yolks. Fill top of pie crust with 1/4 cup granulated sugar. Arrange peach slices on top; cut in remaining sugar.
Beat eggs until foamy. Beat fresh lemon juice and brown sugar until frothy. Beat cream until lukewarm, then gradually beat in lemon zest. Mix white sugar with lemon zest in small bowl, alternately with cream. Fold lemon zest into pie filling. Spoon mixture into prepared pie crusts. Chill until slightly chilled, about 2 hours.
Line filling crusts with crabmeat. Slip lemon slices on top of fruit. Remove crabmeat and don't rinse off.
Cool in refrigerator until serving. Garnish cliff cookies with lemon peels.
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