Lemon-Lime Tartlets

These are seriously the BEST lemon things I've EVER had. I can eat a whole pan of them by myself. I got the recipe from Annalisa {you can find more of her recipes HERE}.

{Annalisa, I did take my own picture, but I totally copied your recipe!} Thanks for sharing!!!!!



You can make them as a lemon/lime combo, or lemon or lime alone. {they are awesome either way} If you decide to do just lemon, replace the lime juice with more lemon juice/zest, and vice versa for just lime.

Lemon Lime Tartlets

1 package Refrigerator Sugar Cookie Dough (16.5 oz)
1 can Sweetened Condensed Milk (14 oz)
1 Cream Cheese (8 oz), softened
2 Cups Cool Whip, thawed
1/4 Cup Lemon Juice
2 tsp. Lemon Peel, zested
1/4 Cup Lime Juice
2 tsp. Lime Peel, zested
Additional Lemon & Lime Slices, for decorating

Pre heat oven to 325 degrees. Paper line 24 muffin cups. Cut cookie dough into 24 even slices (some dough will come pre-scored) and place one slice in each muffin tin. Bake for 13-15 minutes, or until cookies start to slightly brown (cookies will puff up). Cool completely in pan on wire rack.

Beat sweetened condensed milk and cream cheese in mixer. Gently fold in cool whipped topping. Divide mixture into 2 medium bowls. Add lemon juice and peel to one bowl, and lime juice and peel to the other bowl. Spoon about 3 tbsp. of lemon mixture into cooled cookie cups, then top with about 3 tbsp. of the lime mixture. Top with sliced lemon or lime quarters for decoration. Refrigerate for at least 2 hours, or overnight. Enjoy... I know you will!! These are a perfect summer treat!