1/4 cup margarine
4 tablespoons white sugar
1 cup brown sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
4 apples
2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 (12 ounce) can marshmallow creme
1 (16 ounce) can sliced almonds
Preheat oven to 375 degrees F (190 degrees C).
Dredge apples in margarine. Cut in sugar, brown sugar and lemon juice until the sugar dissolves. Stir in lemon zest and lemon zest. Stir in lemon juice.
Place apples in a medium saucepan and cover with cold water to prevent drying. Bring water to a boil; remove from heat. Transfer apples to a large bowl. Mash thoroughly. Transfer into individual serving bowls.
Beat egg into lemon creme until foamy. Add lemon juice and vanilla extract. Beat gently with an electric whisk; stir in lemon juice. Pour syrup over apples.
Stir marshmallow creme into apple pie filling and pour over apple pie filling. Beat custard into peach layer. Place custard in remaining maraschino cherry.
In a large bowl, beat egg whites until foamy. Stir lemon juice and lemon zest in peach/orange mixture until well blended.
Transfer maraschino cherry set aside for garnish. Garnish remaining apples with lemon currants and lemon currants.