Tassie Cups with Lemon Curd Filling

Total Time:
1 hr 40 min
Prep:
15 min
Inactive:
1 hr
Cook:
25 min

Yield:
24 cups
Level:
Easy

Ingredients
  • Tassie Cups:
  • 1 (3-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Lemon Curd Filling:
  • 3 large lemons, zested and juiced
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup butter, melted
Directions

Preheat the oven to 350 degrees F.

For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.

Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.

For the Filling: Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go.

Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick and sugar has dissolved.

Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.

Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.


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4.6 65
It's tart and sweet, lovely min-presentation. Foolproof and I am not a super experienced baker. I have made them many times and will continue to do so. The cups can be filled with a savory dip to make a delicious snack. item not reviewed by moderator and published
Excellent. Made this many times . I have all good ratings for Paula Deen item not reviewed by moderator and published
I tried the lemon curd only. It really was easier than all the other recipes, which by the way are all very similar in amounts and way of preparation. However, I made a batch of the more difficult recipe (Tyler's, Alton's, Ina's, Anne's), and even though it took more time and more whisking, it was better. I'm not saying Paula's was bad; not in the least. It was pretty good, but I think it's worth the trouble to whisk the butter in at the end rather than melting it and pouring it in like Paula does. If you're in a hurry make this one. If you want a super lemon curd make one of the others. Just make sure you get it to 170 degrees before removing from the heat! item not reviewed by moderator and published
I made these for a wedding and used gluten free flour. The dough was very sticky, so you may need to use a bit more flour. I used mini tart shaper from pampered chef to shape crust in mini muffin pan. Super easy and delicious recipe! item not reviewed by moderator and published
Was so easy, made it for a birthday party. Had some curd left over in a jar... one of my friends took the jar. She said she ate it with just a spoon. It was so delicious. item not reviewed by moderator and published
I made only the lemon curd, but it is the easiest recipe I've ever made and I've tried many. It has a nice balance of sweet and tart. I think blending in the melted butter helps to prevent the eggs from curdling. item not reviewed by moderator and published
this was the tastiest and easyist lemon curd i think ive made in a long time . i made them for my coworkers at a museum iworked at and they were a huge hit i will use this recipe alot..... item not reviewed by moderator and published
I actually give this 10 stars! This is the best lemon curd I have ever had. I've made lemon curd many times and this is the easiest and best tasting. The tassie cups were easy and very good too! Next time I make this, I'm going to double the recipe. They're fun to make, everyone likes them and make a nice presentation. I put a little dollop of whipped cream and a small lemon wedge on them. Thanks Paula, will be making these many more times in the future!! item not reviewed by moderator and published
I will make these again. My sister told me I missed my calling, that I should of been a chef. Thanks Paula, I gave the credit to you. Very good recipe : item not reviewed by moderator and published
Took more time with the curd, even added corn starch, still couldn't get it thick enough, will continue to try getting it right,very tasty.Crust came out wonderfully,very easy to make.THANK YOU PAULA! item not reviewed by moderator and published
I have two quicker "go to" recipes now. This was the easiest curd and easiest crust i have ever made. Both were very good compared with some truly excellent but harder-to-make recipes. Perfect for entertaining, so i gave it 5 stars. I will make this again and again and try different combinations. Honestly, there is no simpler crust besides the premade stuff! I garnished with a little mint leaf. Observations - my curd took about 15 minutes to thicken and my crusts took about 25 mins. item not reviewed by moderator and published
These are very good! This lemon curd recipe has become my go to for homemade lemon curd. item not reviewed by moderator and published
This recipe is definately on the top of the list for desserts in my house. My daughter and I are going to change it up a bit and try to do a full sized tart with this recipe for our county fair. We know we love it, we will let you all know how it work for the Fair. Hope they like it as much as we do. :) item not reviewed by moderator and published
use a zester because the peeler made the curd bitter and strain the curd if your lemon zest doesn't process smooth item not reviewed by moderator and published
Instead of making this with Lemon I used Key Limes. Also instead of making 24 cups with the pastry I make 48. The come out crisper and you can just pop one in your mouth. item not reviewed by moderator and published
Made these tonight for a picnic my elderly parents are attending tomorrow. The dough recipe made about half the amount that the lemon curd would have filled. If I have time I will make another batch of tassies. They are pefect little bite size treats to serve a crowd. The curd is just tart enough to make you grin when you eat them... and want another. The 5 min time that is listed for the curd to thicken, it took me about 12 min, with tempering some curd into a teaspoon of cornstarch and adding to the mix..Thanks for the comments to suggest that! I don't own a proper double boiler, used a small glass bowl over a 3 qt sauce pan. (live at app 300ft above sea level). These could be garnished with just a star of whipped cream in the middle, or a tiny piece of mint too depending on the season and if they are traveling or not. Make these, you'll be glad. item not reviewed by moderator and published
I made these tassie cups with glutten free flour, and they were soooo delicious! AND the lemon curd was awesome! the best I've ever tasted!!!!! item not reviewed by moderator and published
I have to be honest, I did not make the tassies bacause I just wanted the lemon curd recipe and guys it was awesome!!!!!!!!!!!!! It is the best lemon curd I have ever had. Thanks Paula. item not reviewed by moderator and published
I made these to take to a pot-luck luncheon and received rave reviews. We love lemon meringue pie and this recipe is nice when you don't want to have an entire pie sitting around the house. It takes a little while to get things together, but not much time after you do the zesting & juicing. I love the cream cheese & butter in the tassie cups, too. It made for a much easier dough to handle. item not reviewed by moderator and published
This is so easy to make and everyone loves it. I have changed and use a shortbread recipe. item not reviewed by moderator and published
This recipe is outstanding. The lemon curd is just perfect. We are using it for a dessert at an engagement party and I know our guests will swoon over it. Paula, you're the Queen! item not reviewed by moderator and published
II bought the ingredents to make this and I would really like to know before I make it if it is 1 1/2 cups or 1 cups of flour like she said on her show. item not reviewed by moderator and published
On her show, Paula added only 1 cup flour but the recipe calls for 1 1/2 cups. Which is it? item not reviewed by moderator and published
I made the lemon curd and added extra zest and extra lemon because I love it tart! I will be making the zest regularly for mini tarts with a coconut crust and other things. This was so easy to make, there is no reason ever to buy it at the store! YUM!!! item not reviewed by moderator and published
This is a great dessert and so many can be made with an 8oz. block of cream cheese. I whipped up some merinque with sugar and piped it on top of lemon curd and brown topping in oven. Very pretty. item not reviewed by moderator and published
These little cups are a real stand out... so fast and easy to make! I was in a big hurry and managed to get them made in record time.... The curd worked even though I forgot to add the butter! delicious and tart! I topped them with fresh whipped cream....even better! item not reviewed by moderator and published
I made these for my party let's just say good thing I doubbled the recipe. thanks Paula item not reviewed by moderator and published
Just watched this episode today and followed directions exactly. The lemon curd is my problem. It never thickened. After simmering it I took it off thinking it would setup. It didnt after 2o min so I cooked another 15min on higher heat. Still nothing? If you KNOW what I did wrong please email me: xxlmal@gmail.com or xxlmal at g mail dot com-- thanks! item not reviewed by moderator and published
I madde these for a super bowl party and everyone raved about them, thanks! item not reviewed by moderator and published
I love these, but have to admit when I am in a hurry I just use a refrigerator pie crust and cut the rounds out. This is much quicker. The Lemon curd filling is wonderful. item not reviewed by moderator and published
Another winner for Paula Deen. This recipe was so easy to make and delicious. My whole family loved them. item not reviewed by moderator and published
I doubled the recipe for the tassie cups, using 8 oz cream cheese and 2 1/2 cups of flour...These are good...I got lazy and order some of Ina Garten's lemon curd...This is also very good...Next time I might attempt Paula's lemon curd...These will be great at my holiday party. item not reviewed by moderator and published
These Tassie Cups were a cinch to make and drew rave reviews at my last dinner party....simply delicious and a great compliment to any meal!! item not reviewed by moderator and published
I used bread flour instead of all-purpose flour and the dough hook on my mixer instead of a processor. The cups were more light and flakey. item not reviewed by moderator and published
Very refreshing item not reviewed by moderator and published
They won't last long item not reviewed by moderator and published
I tried this one and had to make it again and again. Delicious.... item not reviewed by moderator and published
I wanted little bites of lemon-type pies and this recipe is perfect for that. They are so tasty and so easy to make. It will become a staple in my dessert list. item not reviewed by moderator and published
I served these at a dessert reception. I made the pastry cups at least a month ahead and froze them. I made the lemon curd two weeks before. I put them together the day of the reception. They were wonderful. I received a lot of compliments. item not reviewed by moderator and published
I found this to be a little more time consuming, but well worth the effort. I don't have a food processor so I made the dough with my mixer and the lemon curd in the blender. Both turned out great! I used 4 lemons and a teaspoon of cornstarch. I also found it easier to flatten the dough into rounds before putting them into the tins. item not reviewed by moderator and published
Great on my first try, and what a nice surprise that they kept well for several days in the fridge. I didn't have the mini-cup pans, so I made 12 regular size and it was just as well because everybody liked having their own "mini-pie." I used 4 lemons and the presence of the zest was popular. item not reviewed by moderator and published
mmmm item not reviewed by moderator and published
quick and easy item not reviewed by moderator and published
This recipe is a little time consuming but the end result is fantastic! Paula rules!!! I kinda thought the tassie cups would be just as good filled with "cook and serve" lemon pudding.... maybe whip up a little murang and have some tiny little lemon murang finger pies. The tassie crust is so tender and flaky it would also be a fantastic pie crust and without the usual cup of crisco I use in my regular pie crust recipe this would be a huge plus!!!! item not reviewed by moderator and published
I just made these and the turned out wonderfully! They taste great, and on top of that look great! I am going to make them for an upcoming bridal shower. Thanks Paula! item not reviewed by moderator and published
This recipe is not only incredibly easy to follow, but it actually works every single time! The pastry is the easiest I have ever tried, and the lemon curd reminds me of home. This combination is a hit. item not reviewed by moderator and published
This was a great recipe. I did have a little problem getting the lemon to curd. I tried some corn starch and all loved. I do like watching Paula Linda Twin Falls, Id item not reviewed by moderator and published
Tassie cups were good- but didn't care for the lemon curd at all. item not reviewed by moderator and published
I've made these tassie cups twice in the past couple of weeks. Once for family and once for a party, and they are a big hit, everyone loved them! And they are very easy to make. item not reviewed by moderator and published
I made these tassie cups last night and they are just absolutely wonderful. They reminded me of the lemon meringue pies my mother used to make when I was a child. I made 24 and I think I only have about 10 left. They are great and so easy to make item not reviewed by moderator and published
Very easy and tasty - the cups can be used for any filling-including instant pudding-there are many things you can do with these tarts-can even fillwith a crab or tuna etc etc etc wonderful base recipe for just about anything thanks paula rita item not reviewed by moderator and published
My dough did not form a ball. After it chilled,I smooshed it in the pan and it turned out fine My curd did not thicken till I added about 1 tsp of cornstarch. This is my fault bc my double boiler was not hot enough. They came out fine, but my family preferred my lemon bars over these. item not reviewed by moderator and published
I love the Tassie cups, there great with the lemon curd, and I've even found some other great ingredients to but into the tassie cups. Thanks for a great recipe... item not reviewed by moderator and published
Paula, you did it again. My family loves the lemony flavor, and flaky tassie cups. Love your show, love to try each recipe, but simply run out of time. Bless you, Paula item not reviewed by moderator and published
These were a big hit at my daughter's christening party. I made them in tiny muffin tins, the perfect size to grab. The lemon curd was OUT OF THIS WORLD!!! I plan on making these again and again. Thanks Paula :) item not reviewed by moderator and published
Great flavor and moist. item not reviewed by moderator and published
The Best I ever Had,,,Five Stars for sure. Paula your the best.. item not reviewed by moderator and published
I changed this a bit and used key lime juice (about 3/4 cup) instead of the lemons. It took a bit longer for the curd to thicken because of the extra liquid from the key lime juice, but it was well worth it. I bought the key lime juice at Balducci's in New York. item not reviewed by moderator and published
not fan of lemon item not reviewed by moderator and published
I was going to bring some to work for my staff to try, but my husband and son devoured them. My husband is very very picky but when he ate more than one I knew I had a winner. Thanks Paula for a quick and delicious dessert. item not reviewed by moderator and published
I made these for a group of teenage girls and they were devoured in no time. The lemon curd is better than anything you buy in a jar, I've seen the jarred varieties for up to $6. It's so worth it to make your own, just takes a little time. Thank you Paula! item not reviewed by moderator and published
Very nice treat. Good tasting crust. I even made into larger tarts. Can be filled with all kinds of "treats" or canape spreads. item not reviewed by moderator and published
I'm not much of a baker, more of a cook, so I was a little nervous attempting this. The results were amazing! The only problem I encountered was not having the water simmering before I put the lemon curd mixture over the heat. It took twice as long to turn to the custard. Otherwise, fantastic! Another nice feature about this dessert, you eat as little or as much as you'd like. Nice for a variety of people with differing appetites. item not reviewed by moderator and published
I made these for a teacher appreciation at my daughter's school. The teachers made gave this an A+. Several asked my daughter to get them the recipe. It was quick and easy. I will use these cups not only with the lemon curd but I think it would be great with fresh fruits or any pie filling. Thanks Paula. item not reviewed by moderator and published
A truly southern delight! I had so much fun preparing this "melt in your mouth" dessert. I had never even entertained the thought of using cream cheese in a pastry dough...I'll definitely be preparing this for my upcoming afternoon tea with the girls. item not reviewed by moderator and published
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Recipe courtesy of Food Network Kitchen