Before we get down to the nitty gritty of these oh so cute and citrusy treats. Let me tell you a little story…
We have dinner plans with friends one Saturday night, all we need to bring is a salad and wine, fine no biggie. Greek sounded good at the time so I went with it.
An hour or two before we are supposed to go over there is a slight change in plans. There is a birthday in need of celebrating, so instead of chilling and just hanging out to watch the Wolf of Wall Street, we’ll need to do a little celebrating. I’m thinking, fun!
I was sure my friend hadn’t made plans for dessert, so I whip up a batch of these little guys. Which, took not time at all and looked super sharp and totally worthy of an impromptu birthday celebration, if you know what I mean.
Long story short, its time to head over to our friends house who only live a couple of blocks away. Our 16 y/o is driving and I’m the co-pilot. I’m carefully carrying these little guys in what I thought would be the perfect transportation vessel, a mini-muffin tin.
We pulled out of the house and headed down the street. The first right turn went without a hitch, as did the second.
Then, came the third left hand turn. Let’s just say, there were mini lemon cheesecake trifles all over the front passenger’s lap and a couple on the mat. In addition to that there were a few of the beautiful cookie garnishes that made up a brand new brightly patterned accent against the black car floor mat. Sigh…
Luckily, we were able to salvage a few of these trifles and, the birthday girl had something sweet to end her night with; which is what really matters when all is said and done. Bonus is that she ended up loving them so, I felt redeemed.
- 1 sleeve Meyer Lemon Cookie Thins, crumbs (reserve 4 for garnish)
- 1 (4oz) box fat-free sugar-free cheesecake pudding mix
- 2 cups milk
- zest of 1-2 lemons
- 2-3 tablespoons plus 4 teaspoons lemon curd, divided
- ½ cup whipping cream
- 2 teaspoons sugar
- ¼ teaspoon vanilla extract
- Line up 8 (1.5 ounce) shot glasses.
- In a medium bowl add cheesecake pudding mix, milk, 4 teaspoons lemon curd and lemon zest, stir well and allow to set. Once set, transfer cheesecake pudding mixture into a piping bag or large ziploc bag.
- In a clean bowl beat whipping cream, sugar, and vanilla with a whisk attachment, until stiff peaks form then also transfer whipped cream into a piping bag or large ziploc bag.
- Fill a small pastry bag or ziploc with about 2-3 tablespoons of lemon curd.
- Add ½ teaspoon to 1 teaspoon of the mayer lemon cookie crumbs to the bottom of each glass, top with a layer of cheesecake pudding, followed by whipped cream and then a thin layer of lemon curd. Repeat the process until shot glasses are filled to the rim. Top with a little whipped cream then garnish with meyer lemon thin cookie half and a little more lemon zest if desired.