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Mini Lemon Lime Tartlets - Stephanie Kreger

Recipe

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Ingredients

  • 1 pkg sugar cookie dough
  • 14 oz sweetened condensed milk
  • 8 oz cream cheese
  • 2 cups cool whip
  • .25 cup lemon juice
  • 2 tsp lemon zest
  • .25 cup lime juice
  • 2 tsp lime zest
  • Additional lemons and limes for garnish

Steps

  1. Preheat oven to 325F. Paper-line 24 muffin cups. Cut circles out of dough and place in the bottom of muffin cups. Bake for 13-15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
  2. Beat sweetened condensed milk and cream cheese in a large bowl until smooth. Gently fold in cool whip. Divide mixture into two bowls. Stir lemon juice and zest into one bowl and the lime juice and zest into the other.
  3. Pour about 3 tbsp lemon cream cheese mixture over 12 cups. Repeat with lime mixture for the remaining 12 cups. Refrigerate 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peels.
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