↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cup all-purpose flour
1/2 cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1/4 teaspoon salt
Lemon Curd Filling
3 large lemons, zest and juice
1 cup sugar
4 eggs
1/2 cup butter, melted
Preheat the oven to 350 degrees.
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.
Lemon Curd Filling
Grate the zest from the lemons, then juice the lemons. 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.
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.
view more member recipes
Tassie Cups with Lemon Curd filling
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cup all-purpose flour
1/2 cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1/4 teaspoon salt
Lemon Curd Filling
3 large lemons, zest and juice
1 cup sugar
4 eggs
1/2 cup butter, melted
Preheat the oven to 350 degrees.
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.
Lemon Curd Filling
Grate the zest from the lemons, then juice the lemons. 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Meyer Lemon Bundt With Lemon Curd Filling
by sgre52160
FOR THE LEMON CURD: 1/4 cups Meyer Lemon Juice 1 Tablespoon Lemon Zest 1/4 cups Granulated Sugar 1 whole Egg 4 ounces, weight Butter, Cut Into 4 Pieces Meyer Lemon Curd: Heat a sauce
by sgre52160
FOR THE LEMON CURD: 1/4 cups Meyer Lemon Juice 1 Tablespoon Lemon Zest 1/4 cups Granulated Sugar 1 whole Egg 4 ounces, weight Butter, Cut Into 4 Pieces Meyer Lemon Curd: Heat a sauce
Mixed Berry Tart With Lemon Curd Filling
by sgre52160
Dough 2 to 2 1/4 cups flour 14 tbsp unsalted butter, well-chilled, cut into small pieces 1 large egg, lightly beaten 2 tbsp sugar 1 tbsp chilled heavy cream or half-and-half 2 tsp fresh lemon ju
by sgre52160
Dough 2 to 2 1/4 cups flour 14 tbsp unsalted butter, well-chilled, cut into small pieces 1 large egg, lightly beaten 2 tbsp sugar 1 tbsp chilled heavy cream or half-and-half 2 tsp fresh lemon ju
Fluted Kisses Cups With Peanut Butter Filling
by sgre52160
72 Kisses brand milk chocolates, divided 1 cup Reeses creamy peanut butter 1 cup powdered sugar 1 Tbs. butter or margarine, softened Line small baking cups with small paper bake cups. Remove wra
by sgre52160
72 Kisses brand milk chocolates, divided 1 cup Reeses creamy peanut butter 1 cup powdered sugar 1 Tbs. butter or margarine, softened Line small baking cups with small paper bake cups. Remove wra
Lemon Curd Dip
by sgre52160
8 oz. Mozzarella Fresca Macsarpone 1/4 cup lemon curd In a small bowl, combine 8 oz. Mozzarella Fresca Macsarpone and 1/4 cup lemon curd. Use as a spread or dip for Lady Fingers, shortbread or s
by sgre52160
8 oz. Mozzarella Fresca Macsarpone 1/4 cup lemon curd In a small bowl, combine 8 oz. Mozzarella Fresca Macsarpone and 1/4 cup lemon curd. Use as a spread or dip for Lady Fingers, shortbread or s
Lemon Curd
by sgre52160
Grated rind and juice of 6 lemons 1 1/2 cups sugar 3/4 cup butter, softened 5 eggs, beaten Place lemon rind and juice in a small pan with the sugar. Heat gently, stirring until the sugar is dis
by sgre52160
Grated rind and juice of 6 lemons 1 1/2 cups sugar 3/4 cup butter, softened 5 eggs, beaten Place lemon rind and juice in a small pan with the sugar. Heat gently, stirring until the sugar is dis
view more member recipes
related CDKitchen recipes
Filled Cannoli With Lemon Curd
Fresh Lemon Curd
Lemon Meringue Layer Cake
Orange Curd
Lady Fingers With Lemon Cream
Lemon Semifreddo Cake
Coconut Layer Cake With Cream Cheese and Lemon Curd Filling
Lemon Cream Cheese Coffeecake
Tahu Goreng Kecap (Bean Sprouts with Fried Bean Curd)
White Chocolate Lemon Cheesecake