These are SO good!! My friend Nicole made them for a church activity, and I wanted to eat the entire pan. In fact, I went home and made them the next week and I'm pretty sure I ate 4 in one day... then I had to give the rest away because I could tell they were incredibly dangerous!!
You can make them as a lemon/lime combo, or lemon or lime alone, I have only made them with just lemon, but I am assured they are just as good with the lemon/lime combo. If you decide to do just lemon, replace the lime juice with more lemon juice/zest, and vice versa for just lime.
On a side note, today is my little girls birthday... I wanted to post a cake recipe in honor of her, but I haven't made a cake in a while, so these delights will have to do. Happy Birthday Bean!
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!