These little lemon pudding pies on shortbread crusts with vanilla cream topping are dangerously addictive, but definitely worth the splurge!
|Mini Lemon Pies With Vanilla Cream Topping|
1/4 cup of sugar
1/2 cup of Earth Balance
2 tbsp of water (you might need more)
1/2 tsp of vanilla
1 cup of flour
Cream the EB and the sugar with an electric mixer, add the vanilla and the water. Using a large spoon mix in the flour and more water if needed. You don't want it to be crumbly but not too soggy either. Spray a muffin/cupcake pan with non-stick oil and line the bottoms and sides with the shortbread dough. Bake at 400 degrees for 10-12 minutes or until golden brown.
While your mini pie crusts cool on a cookie rack prepare the lemon pudding:
2 tbsp of sugar
5 tbsp of white flour
2 cups of soy milk or your favorite milk
1/4 cup of lemon juice
1/2 tsp of vanilla
Mix the sugar and the flour in a microwavable bowl. Gradually add the milk, bit by bit and stirring constantly to avoid lumps. Microwave on high for 2 minutes. Stir. Microwave on high for 1 minute. Stir. Microwave on high for 1 minute. If it thickened, then you're done with the microwave, if not microwave on high for another minute. Add the vanilla and the lemon juice and pour the hot pudding into your mini pie crusts. Refrigerate the pies for an hour or until they don't feel warm to the touch.
Vanilla Cream Topping
3/4 cup of Earth Balance
1/2 cup of vegetable shortening (Spectrum brand non-hydrogenated)
1/2 cup of powder sugar
1/4 cup of soy milk or your favorite milk
1 tsp of vanilla
Cream the EB and shortening with an electric mixer for about one minute. On the lowest setting of your mixer add the powder sugar, mix for another minute, add the milk and vanilla and mix for another minute.
Top the pies with your vanilla cream and refrigerate for another hour - if you can wait! But really, they are better when they have had enough time to chill!
Winging it: The lemon juice can be replaced with orange juice or lime juice.