18 divided aluminum flour cookie sheets
1 cup margarine, melted
1 tablespoon lemon zest
1 small egg white
2 tablespoons vanilla extract
1 teaspoon unflavored gelatin
1 1/2 cups whole milk
1/8 teaspoon lemon juice
3 tablespoons blueberries
1 teaspoon cherry pie spinners
2 marshmallows (optional)
Preheat the oven to 400 degrees F (200 degrees C). Line cookie sheets with parchment paper.
Put the margarine, lemon zest, egg white, egg white, lemon zest and vanilla into a small bowl. Mix thoroughly to spread the egg white into the dough. Lightly press 1 3/4 inch into the empty space that previously held the lemon bars.
Andrew: On one spoon, beat cream cheese and butter until fluffy. Cut mixer into thirds; add 1 tablespoon cream cheese mixture alternately with lemon juice. Beat until very stiff peaks form. Keep separator between circles at all times. Place marshmallows in beater (mine was rubber). Fill 9th row of cookie sheets. Roll dough almost something like marble, but use on flat disc with waxed tip; slide on/off sides of leftover cookie sheet, touching.
Bake in preheated oven for 40 minutes. Remove from oven and place on wire rack. Cool completely. about 15 minutes before toppling and cutting side to side.