2 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/2 cup white sugar
3 egg whites
1/4 cup lemon juice
1 cup milk
1 (8 ounce) package cream cheese
1/2 cup lemon juice
1/4 teaspoon lemon zest
1/2 cup skim milk
1/2 teaspoon lemon zest
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a large bowl, beat egg whites until foamy. Beat in lemon juice, then mix in sugar and oil. Beat again, until stiff. Spread over cookie sheet; flatten slightly with lemon juice.
Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden brown. Cool on baking sheets before removing to a wire rack to cool completely.
To make the cream cheese filling: Beat cream cheese and lemon juice in medium bowl until smooth. Stir in lemon zest and lemon juice; beat until smooth. Cream filling is set when spoon drips on top of cookie. Chill cream cheese filling, stirring occasionally, for 1 hour. Let cool to room temperature.
To make the lemon zest: Beat lemon zest and lemon zest in medium bowl until well blended. Spread dollop of cream cheese filling over cream cheese filling in a glass serving dish. Garnish with fresh whipped cream, lemon zest and lemon zest.