Begin by making mixing together cream cheese, confectioners sugar, and lemon zest. I used a hand mixer for this. Put the mix in the refrigerator until needed. Prepare the crust as indicated by package. For ease of cleanup and removal from pan, consider baking the cookie dough on parchment paper. While cookie is baking, make the glaze by bringing orange juice, sugar, vanilla, and corn starch to a boil, then allow to reduce until thickened and syrupy. Cool in the refrigerator. On a completely cool cookie crust, spread the cream cheese sauce. Arrange fruit over the cream cheese. Brush cooled glaze over fruit.
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