1 (9 inch) white cake
1/2 cup milk
1 recipe pastry for a 9 inch double crust pie
1 cup white sugar
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon salt
1 egg
2 teaspoons lemon zest
1/2 teaspoon lemon zest
1 (3 ounce) can sliced fresh peaches, drained
1 (3.5 ounce) package instant lemon pudding mix
1 cup sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
2 1/4 cups white sugar
1 tablespoon lemon juice
2 egg whites
Slice each piece of pastry. Place in boiling water, stirring constantly, for 1 1 minute. Cover pot, and boil until tender. Remove pastry from pot, drain off water, and place in small bowl.
Beat cream cheese, sugar, lemon juice, egg whites, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, and lemon zest in medium bowl until blended.
Roll out pastry scraps and place in disk or tin dish to serve in oven.
Bake at 375 degrees F (190 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 10 minutes. Cool completely, and cut into 1-inch squares.
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