2 cups water
1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1 (4 ounce) can minced onion
1 tablespoon dried parsley
1 teaspoon dried basil
2 tablespoons lemon juice
1 cup unsalted butter
1 teaspoon lemon zest
2 eggs, beaten
2 tablespoons vegetable oil
In a medium saucepan over medium-low heat, combine water, cream cheese, sour cream, onion, parsley, basil, lemon juice and butter. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Remove from heat and stir in lemon zest. Combine flour, baking powder and salt. Stir into soup mixture; stir well. Pour into shells. Cover, and refrigerate overnight.
In a saucepan over medium-low heat, simmer eggs and oil over medium heat until gradually thickened. Pour over soup mixture in 10 to 15 minutes. Cover and chill while adding additional milk.
Early morning, preheat oven to 325 degrees F (165 degrees C). Mix the flour, lemon zest and eggs and pour into 1 1-1/2 quart jars. Sprinkle remaining 1/2 cup of lentils on top of jars.
Arrange jars in a large baking dish and punch holes in the tops with a fork to vent steam. Place delicately on towel-lined baking sheets, spreading evenly. Bake for 25 to 30 minutes or until lentil matures (lapsing attempts may be required). Serve hot.
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