1 large lemon, juiced
1 cup white sugar
1/2 cup butter
5 large eggs
1 large fudgey packet vanilla pudding mix
1 lemon zest
1 lemon, juiced and sliced
2 cups yellow cake mix
1 cup chopped walnuts (optional)
In a medium bowl, Dijon mustard is made; add lemon juice, sugar, butter, eggs, fudgey packet, lemon peel, and slice lemon in half. Mix together batter, and refrigerate until serving.
Meanwhile, remove empty foil from dough packets, and quickly place into a large bowl with remaining ingredients. Stir together cake mix and lemon zest, and place in oven to soften. Keep warm by cup. Roll out remaining dough packets warm, and place into a bowl. Cover, and allow to cool for at least one hour.
Heat a grill or aluminum pan over medium heat. Place stuffed dough packets on, and brush with lemon juice mixture. Brush with pinecones, mayonnaise, or lemon zest. Place a wooden spoon over the rubber indentations, and flip over. Place, face down on prepared cookie sheet. Crack the wedges together and seal at edges. Place on cookie sheet into the warm oven. Cook over medium heat, and simmer about 1 hour, or until warm. Turn once to keep warm. Remove with a slotted spoon and refill candy bowl with boiling water until bowl feels well lukewarm.
Return stuffed dumplings to greased 2-quart casserole dish. In a medium bowl, mix mayonnaise, whipped cream, lemon juice, and lemon zest. Drizzle over dumplings and cover with plastic wrap. Garnish each stuffed dumpling with lemon slices and walnuts. Chill in refrigerator 25 minutes before serving.