Lemon Curd Tassies

15 Reviews

“A wonderful blend of flavors!” - by Robin J.

Ingredients

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1/2 teaspoon lemon zest
3 eggs
1 1/4 cups white sugar
1/3 cup lemon juice
1/4 cup butter

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Metric US

Original recipe yields 2 dozen

Directions

Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
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.
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.
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.

Nutrition

Amount Per Serving (24 total)

Calories
132 cal
7%

Fat
7.7 g
12%

Carbs
14.8 g
5%

Based on a 2,000 calorie diet

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Reviews (15)

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HLKane

Aug. 5, 2008

"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 perfect. I ..." See moredid use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon!"

neiciebeans

Jul. 13, 2003

"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...." See more"

KADYKEL

Dec. 23, 2004

"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 sugar,..." See more as I do on lemon bars. That was the perfect sweet tough to the tart lemon."

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