LEMON DREAM TASSIES
Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g
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puppy lover
[email protected]I love the combination of lemon and raspberry in these tassies. They're the perfect summer treat!
Mr Azad
[email protected]These tassies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Cilmi Maxamed
[email protected]I was hesitant to try this recipe because I'm not a big fan of lemon desserts. But I'm so glad I did! These tassies are amazing. The crust is flaky and the filling is smooth and creamy with just the right amount of tartness.
Muhammad M sheriff
[email protected]I'm not much of a baker, but I decided to give this recipe a try. I'm so glad I did! The tassies were easy to make and they turned out delicious. My family loved them.
Husnain Jaan
[email protected]I made these tassies for my husband's birthday and he loved them! He said they were the best lemon bars he's ever had.
crispybacon
[email protected]These lemon dream tassies are a delightful treat! The crust is flaky and the filling is smooth and creamy with a perfect balance of tart and sweet. I would definitely recommend this recipe.
Evance Oyugi
[email protected]I was disappointed with this recipe. The crust was too dry and the filling was too runny. I won't be making this recipe again.
Teodor Ivanoff
[email protected]I followed the recipe exactly and my tassies turned out perfectly! They were a big hit with my family and friends.
tony yerima
[email protected]I was looking for a new lemon bar recipe and this one caught my eye. I'm so glad I tried it! The tassies were delicious and the crust was perfect. I'll definitely be making these again.
Mitu Bormon
[email protected]These tassies are amazing! The lemon flavor is perfectly balanced and the crust is so flaky. I will definitely be making these again.
Hemal
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The tassies always turn out great, too. I've made them for parties and potlucks and they're always a hit.
Pathani Nazia
[email protected]Meh. I've had better.
Jp Krige
[email protected]Just made these lemon dream tassies and they are absolutely delicious! The crust is flaky and the filling is smooth and creamy with a perfect balance of tartness and sweetness. I'll be making these again for sure.
Mariane Mukazigama
[email protected]I made these tassies for a bake sale and they were a huge success! They sold out in no time. The recipe was easy to follow and the tassies turned out perfectly. Definitely a keeper!
Imran Pathan
[email protected]These lemon dream tassies were a hit at my last party! Everyone loved the delicate crust and the creamy, tangy filling. I would definitely make these again.
Sam Boye
[email protected]Not a fan. I found the crust to be too dry and crumbly, and the filling was too tart for my taste. The flavors just didn't come together for me. Maybe I'll try a different lemon bar recipe next time.
Abulfazl Yosofi
[email protected]I found this recipe to be a delightful blend of tangy lemon and sweet filling. The crust was flaky and buttery, a perfect complement to the smooth and creamy lemon filling. I added a touch of grated lemon zest to the filling for an even more intense