4 eggs
2 tablespoons butter
1 cup all-purpose flour
1 1/4 cups white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1/2 cup beer
3 1/2 cups small currants, coarsely chopped
1 cup chopped pecans
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
In a large bowl, beat eggs, butter, 1 cup flour, sugar, baking powder, salt, nutmeg and vanilla. Stir in beer, small currants, pecans, lemon zest and salt. Fold in currants and pecans.
Preheat oven to 350 degrees F (175 degrees C).
Place 2 egg whites and 1/4 cup of the butter mixture in the center of each white egg. Spread 1/4 cup of the pie filling over center of each egg white.
Bake in preheated oven for 45 minutes, or until filling is set. Allow to cool.
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