5 tablespoons lemon juice
1/3 cup water
3 tablespoons vegetable oil
2 tablespoons lemon zest
2 teaspoons orange zest
1 cup water
1 1/2 cups lime juice
2 teaspoons lemon zest
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup white sugar
1 1/2 tablespoons lemon zest
1 teaspoon grated lemon zest
1 (8 ounce) package frozen whipped topping, thawed
In a medium mixing bowl, mix lemon juice, water and vegetable oil. Mix in lemon zest, orange zest and water. Stir just until the liquid evaporates.
Combine lime juice, lemon zest and apple cider vinegar, and stir over medium heat until thickened. Place 2 tablespoons of mixture in the center of each pastry bag.
Roll the pastry into a 9 inch circle, cut out circles and cut into small lumps. Fill pastry squares with berries. Place in freezer for 2 hours.
Heat 2 tablespoons lemon juice in a small saucepan over medium heat. Boil 5 minutes, stirring, until the sugar dissolves.
Stir whipped cream into the mixture. Refrigerate about 10 minutes before serving.