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Tassie Cups with Lemon Curd Filling Recipe

Tassie Cups with Lemon Curd Filling

Show: Paula's Home Cooking

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 31-40 of 62

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  • on October 26, 2007

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    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.

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  • on August 09, 2007

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    Very refreshing

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  • on July 26, 2007

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    They won't last long

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  • on July 20, 2007

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    I tried this one and had to make it again and again. Delicious....

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  • on July 18, 2007

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    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.

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  • on July 17, 2007

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    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.

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  • on July 12, 2007

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    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.

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  • on June 29, 2007

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    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.

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  • on March 23, 2007

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    mmmm

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  • on March 15, 2007

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    quick and easy

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