Wednesday, May 20, 2009
Mini Lemon and Lime Tartlets
I can't take credit for finding this recipe. I can't even take credit for making it. But I can take credit for eating it!
Last week my mom had my husband and I over to celebrate my birthday and she made these to go along side our cake. Of course, she sent me home a few of my own along with the recipe!
These were really great and totally refreshing. This would be the perfect dessert to have at a barbecue over the summer! At first I thought I liked the lime ones best...but then changed to lemon after having one of each! Either way, the lemon or lime is delicious!
1 pkg. (16.5 oz.) refrigerated sugar cookie dough (I would make my own dough)
1 can (14 oz.) Sweetened condensed milk
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
2 cups thawed fat free, reduced fat or regular frozen whipped topping
1/4 cup lemon juice
2 teaspoons grated lemon peel
1/4 cup lime juice
2 teaspoons grated lime peel
Additional lemon and lime quarter slices, peel curls or grated peel (optional)
PREHEAT oven to 325º F. Paper-line 24 muffin cups.
CUT dough along pre-scored lines; place one piece of cookie dough in each muffin cup.
BAKE for 13 to 15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl.
POUR about 3 tablespoons lemon cream cheese mixture over 12 cookie cups. Repeat with lime cream cheese mixture and remaining cookie cups. Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peel, if desired.