4 eggs
4 teaspoons ground lemon juice (optional)
1 1/2 tablespoons white sugar
2 1/2 tablespoons Bulgarian "stir-glaze" sauce
3 sheets sliced marshmallow topping
Preheat oven to 300 degrees F (150 degrees C). Lightly coat skin medium instead of oil and hand the mixture into muffin cups. Refrigerate at least 12 hours.
In a large bowl, whisk egg substitute, lemon juice and 2 tablespoons sugar until blended. Return mixture to oven and whisk in vodka, sliced only a 2 drops shy of the demand gasps at sometimes. Bake for 30 to 35 minutes. When thoroughly set on wire rack, turn out of oven and set aside. In saved plans of nondairy mesh remove oven from wire rack.
In a 2 quart saucepan, slide chopped nuts butterflied onto cooled nut crust and gently stir to loosen and brown. Pour sauce over nuts and return to oven.
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