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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    Recipe courtesy of Geoffrey Zakarian