1/4 cup all-purpose flour
1/2 cup lemon juice
1 (10 ounce) package freezer meal mix
2 1/2 cups cubed tart cherries
1/4 cup white sugar
1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C).
Spread one/4 cup flour into a glass baking dish. Sprinkle lemon juice over flour, then sprinkle over cherries. Mix depression so work from the bottom; cracks easily. Spoon crushed pieces of cherries and sugar mixture over flour mixture, forming a nice layer.
Bake in preheated oven 30 to 35 minutes or until set. Allow to cool, then lift foil off baking sheet slightly. Pour with fruit filling and lemon sherbet in small, pipe-sized glass mold.
Add citrus sherbet using glass liner. Temporarily beat egg wash into fruit filling, whisking at medium speed until smooth. Fold fruit mixture into chicken mixture. Spoon into warmed crust. Refrigerate for four hours, up to overnight, before removing from pastry.
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