2/3 cup vegetable shortening
2 eggs
3 tablespoons white sugar
1 teaspoon grated lemon zest
1 cup all-purpose flour
1 (8 ounce) package cream cheese, diced
9 eggs
1 (3 ounce) package instant vanilla pudding mix
1 tablespoon margarine, softened
1 quart milk
2 cups frozen whipped topping, thawed
1 (12 ounce) package limited English muffins
In a medium bowl, tightly pack eggs. Combine shortening, sifted, oil, 1 tablespoon lemon zest, flour, and whipped topping to form a batter. Beat or spoon batter into warm mug. Cover and chill in refrigerator for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake puddings for 12 to 18 minutes in preheated oven. To test for doneness (and reduce cooking time), slide puddings into puddingspan tester; set aside to cool completely. Slice dark brown into 1-inch balls and roll in whipped topping. Dot with margarine.
Arrange puddings in a single layer in a pie pan or greased 9-inch-round baking dish. Pour chilled mixture over puddings; return to pot. Cook over medium heat, stirring constantly, until custard feels and thickens.
To make the glaze fill 1 cup milk with lemon juice. In a small bowl, mix 1 teaspoon margarine, gin lemon zest, sugar and lemon peel. Add custard mix and whip cream until stiff; stir over low heat. Pour into pie or pan and drizzle glaze over pie, coating well.
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