Best 8 Lemon Tassies Recipes

LEMON DREAM TASSIES

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls.
• Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown.
• Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan.
• Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended.
• Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
• Top each with lemon peel and almonds.
• Store covered in refrigerator.

LEMON CURD TASSIES

Steps:

• 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.

LEMON CHEESECAKE TASSIES

Steps:

• DOUGH:.
• Lightly grease 24 mini muffin cups.
• in a food processor, combine the flour and butter.
• Process in an off/on pulses until mixture is the consistency of fine crumbs.
• In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended. Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess. divide the dough into quarters.
• Divide each quarter into 6 equal portions. Shape the portions into balls with lightly greased hands.
• Flatten each ball slightly. Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
• Set the muffin tins on a baking sheet. Preheat oven to 350 -- *.
• Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
• Transfer the baking sheet with the muffin pans to wire racks.
• FILLING:.
• in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
• Transfer the filling to a 2 cup measure with a spout.
• Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups. bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges. Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color. 4-5 minutes more.
• Transfer the muffin pans to wire racks. Let stand until completely cooled. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.

LEMON TASSIES

Steps:

• Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess. Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

PATSY'S LEMON TASSIES

Steps:

• 1. Combine butter and cream cheese. Add flour,combine well. Form into 2 balls, flatten slightly. Wrap well in plastic wrap.Chill Roll crust thin,cut and fit into mini muffin pans,chill while preparing filling. Combine filling ingredients.Spoon into crust lined pans. Bake 350 deg. 12-15 mins. Remove from pan cool on wire rack. Sprinkle with powdered sugar.

LEMON DREAM TASSIES

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

LEMON TASSIES

Steps:

• 1. Combine butter and cream cheese. Stir in flour and combine.Form into a ball,flatten.Chill at east 30 mins.
• 2. Preheat oven to 350 degrees. Combine remaining ingredients,stir well. Roll out crust a little less than 1/4 in.thick,Cut with small round biscuit cutter and fit into mini muffins pans.Add filling to crust until almost full. Bake 12-15 mins. Remove from pan,place on wire rack to cool. Sprinkle with powdered sugar,optional.