1 (3 ounce) package cream cheese, softened
1 tablespoon lemon zest
1 cup water
1/4 cup whipping cream
1 cup evaporated milk
1/2 teaspoon lemon zest
1 cup whipped cream
In a medium bowl, cream together the cream cheese and lemon zest. Beat in the water, then mix in the lemon zest and whipping cream. Fold in the lemon zest and whipped cream.
Roll into 1 inch balls and place on ungreased cookie sheets.
Bake in preheated oven for 10 minutes, or until set. Cool completely.