4 eggs, beaten
6 egg whites
2/3 cup white sugar
2/3 cup butter
6 slices prosciutto
1 (18 ounce) can cherry pie filling
3 slices British style bacon
Beat eggs lightly, but not dry. Cover with plastic wrap
Beat egg whites if using lemon zest, or add lemon zest to egg whites for spread. Stirring frequently, dissolve sugar in 3/4 cup lemon juice. Let stand on egg white until fluffy. Mix eggs evenly into pastry. Roll out pastry, remove strips, and place in shallow baking dish. Cover, and refrigerate 2 hours or until firm.
Sprinkle bacon over meat and sprinkle remaining lemon juice over all. Spread lemon mixture over meat, topping off as needed.
Bake in preheated oven for 5 to 6 minutes, or until bacon is cooked through. Cool completely before cutting into squares. Serve warm.
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