Lemon Nests
1. In small muffin tins press 1T of sugar cookie dough into greased tins. (I make my own dough but store bought should also work.)
2. Bake for 10 minutes or until lightly browned and let rest for 2 minutes before turning them out onto a cooling rack. (Do not put in fillings until they are at room temperature.)
3. Make cream cheese filling:
2 packages cream cheese
2 cups powdered sugar
2 T lemon juice
the zest of 1 lemon
4. Make lemon custard whip cream:
½ cup white sugar
1 T flour
2 T lemon zest
¼ cup orange juice
2 T lemon juice
1 egg
2 cups heavy cream
½ cup powdered sugar
*Mix all ingredients (except heavy cream and powdered sugar) in a saucepan over medium heat. Cook until thickened and then remove from heat and let cool completely.
Whip the heavy cream and powdered sugar until it forms stiff peaks. Then fold in cooled custard until well blended. Spoon a dollop onto the top of each tart.
5. Toast shredded coconut in a preheated oven at 350 degrees for around 10 minutes or until lightly brown. Let it cool completely before sprinkling on top of each tart.
6. Garnish tarts with 3 little chocolate balls.
