Meyer Lemon Cheesecake Shots with Candied Kumquats

Featured recipe by Kimberly A. Morales
http://www.poorgirleatswell.com

1 8 oz. package cream cheese, softened
1 can condensed milk (regular, not low-sugar)
1/4 c Meyer lemon juice
Zest of one Meyer lemon

30-40 kumquats (1-2 packages)
3/4 c sugar
3/4 water
1 T honey

Rinse the kumquats well and pat dry. Cut each one in half crosswise, remove the seeds, then cut the halves into quarters. Combine the water and sugar in a saucepan and heat over medium heat until the sugar has completely dissolved. Add the kumquats, reduce heat to medium-low, and cook for about 15 minutes, or until the kumquats have softened completely. Remove from heat and allow them to cool in their syrup for a few minutes, then separate them from the syrup. Set aside.

With an electric mixer, whip the softened cream cheese at medium speed until nice and creamy. Add the condensed milk and mix until completely combined, followed by the Meyer lemon juice. Mix for about 2-3 minutes; you will notice that the lemon juice will thicken your mixture significantly, which means it is almost ready to serve. Lastly, add the grated zest of one Meyer lemon and gently fold into the cheesecake mixture.

Assemble your parfait shots by layering the cheesecake and a small amount of the candied kumquats until your shot glasses are filled. Refrigerate for at least one hour, serve after a nice dinner, and enjoy!