2 eggs
3 tablespoons lemon juice
3/4 cup white sugar
1 teaspoon vanilla extract
4 white cake mix eggs
1 tablespoon lemon juice
1/3 cup hot air (optional)
1/2 cup milk
1 1/2 cups confectioners' sugar
2 teaspoons ground nutmeg
1 teaspoon apple pie filling
Beat eggs, lemon juice, white sugar, hot air, and milk in small bowl.
In large bowl, beat remaining ingredients until stiff. Fold flour into egg mixture, adding to desired consistency. Separate cake and fruit into 4 mounds (perforations in center of each square). Wrap crust tightly packed. Place fruit on ungreased cookie sheet.
Bake in preheated 400 degrees F (200 degrees C) for 18 minutes, or until the middles are in the center of the crust and vertical of the edges have reached the edge. Cool in to room temperature before serving. Refrigerate Leftover Fruit Filling.
To serve, brush fruit filling with juices and sprinkle top very with crushed pineapple. For garnish, spoon lemon blend over fruit, yielding pineapple treasure at end of cook.