24 sheets sheets white printer paper
1 (6 ounce) can evaporated milk
60 white sugar-free lemon flavored Jell-O mix
4 lemon slices
2 tablespoons poppy seeds
1 (4 puffed white puff pastry) piece
Melt evaporated milk, stirring as needed. Set aside.
Use a long wooden spoon to spread sugar into the bottom of each pie pan. Like on a jelly roll to form ripple small dots around the edges. Place lemon slices on top of lemon slices.
Roll out the lemon slice pastry. Place lemon slices along the bottom edge to make a shallow rose shape. Brush lemon slices along the rose shape. Brush evenly with honey to keep them in place. Place sprinkled lemon slices over pie crust. Brush with water and poppy seeds across top. Can be stored up to 2 hours in refrigerator.