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Ingredients
- 2 store bought pie crusts raw
- 1 can frozen lemonade
- Zest and Juice of two lemon
- 6 egg yolks
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 bag crasins
- Whipped cream
- muffin cups
Preparation
Step 1
Place muffin cups in muffin pan and spray with pam
Let pie crust get to room temperature, then roll out
Using round cookie cutter, cut out 12 rounds and place inside muffin cups.
Bake for half the time recommended on pie crust package.
Zest 2 lemon, then squeeze juice. Place juice and zest in bowl with 6 egg yolks. Beat at highest speed until yolks have doubled in size and the color is pale yellow. Yolks will also start to firm up a bit.
Add in sugar, salt, and lemonade. Beat at medium speed until combined. Mix in crasins.
Pour 1/4 cup of mixture over crust in each muffin cup.
Bake at 325 for 15 minutes.
Refrigerate 2 hours and top with whipped cream just before serving.