PEEPS^® Mini Lemon Pies

INSTRUCTIONS

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• Preheat oven to 425°
• Beat Crisco^® All-Vegetable Shortening and cream cheese in large bowl with mixer on medium speed until fluffy
• Beat in flour and salt until crumbly dough forms
• Divide evenly into 8 – 4-inch mini pie or mini tart pans and press onto bottoms and sides of pans
• Place on baking sheet and bake 7 minutes
• Remove pie shells from the oven, reduce the oven temperature to 350° and allow pie shells to cool while preparing the filling
• If the pie shells puff up after baking, poke them a couple of times with a fork
• In a medium bowl, whisk together the sweetened condensed milk, egg, sour cream, lemon juice and lemon zest until smooth
• Divide evenly among the pie shells, return to the oven and bake for 15 minutes
• Cool for 20 minutes then cool completely in the refrigerator
• To serve, top with a PEEPS^® Brand Marshmallow Chick, whipped cream, fresh blueberries and fondant decorations