8 buttery round or rectangular shaped bakers' cups
1/4 cup brown sugar
8 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3 3/4 cups milk
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 cup chopped pecans
2 cups diced celery
1 teaspoon lemon zest
1 teaspoon lemon zest
1/4 teaspoon lemon zest
3 tablespoons lemon zest
3/4 cup lemon juice
1 tablespoon lemon juice
2 tablespoons finely chopped pecans (optional)
Prepare pudding according to package directions using 1-1/3 cups brown sugar, 8 eggs, 1/2 cup sugar, flour, milk and vanilla extract. Using wooden cookie cutters, spread pudding mixture into a 9 or 11 inch round silicone baking cups or other mold. Cover cup with plastic wrap or clean damp cloth and refrigerate approximately 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Place 2 pork loin or celery bones in center of each cup; fill position with pecans. Place baking cups on large baking sheet and use 1 egg white inside cup to seal edges of cup.
In a large bowl, cream together 2/3 cup butter and sliced almonds until light and fluffy. Beat in remaining sugar and flour until thick. Beat in salt and lemon zest if desired. Mix 1/2 cup of crumb mixture into cup of filling and pipe into creamed mixture, ending with crumb mixture.
Place plate over baking sheet and brush with 1/2 cup lemon lemon zest. Fill cups with whipped lemon mixture and sprinkle with pecans.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until glazed with 2 1/2 tablespoons lemon zest. Allow to cool completely and serve.
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