Lemon Curd Tassies

Lemon Curd Tassies

15

"A wonderful blend of flavors!"

Ingredients

{{adjustedServings}} servings 132 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
  2. On lightly floured surface, roll dough to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cutter. Pat rounds in 1 3/4 inch muffin pans. Bake tart shells at 400 degrees F (200 degrees C) for 10 to 12 minutes. Cool in pans.
  3. To Make Filing: Grate 1/2 teaspoon lemon peel; set aside. In saucepan combine 3 well-beaten eggs, 1 1/4 cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine. Cook and stir over low heat till thick, about 15 minutes.
  4. Remove from heat; stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into each shell. If desired, top with toasted slivered almonds. Chill.
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Reviews

15
  1. 19 Ratings

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This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfe...

Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again.

These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered ...