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.
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tony goodwin
[email protected]I'm not a huge fan of lemon desserts, but these lemon tassies were surprisingly good.
Amanda Korhonen
[email protected]These lemon tassies were a bit too sweet for my taste, but I liked the texture of the crust.
Semere Weldegebriel
[email protected]I had some trouble getting the filling to set properly, but overall these lemon tassies were still good.
peru Dollarz
[email protected]The crust on these lemon tassies was a bit too dry, but the filling was delicious.
Dr Javed Gagrana Sial
[email protected]These lemon tassies were a bit too tart for me, but I think they would be perfect for someone who loves sour desserts.
Brenda Crow
[email protected]I'm not a huge fan of lemon desserts, but these lemon tassies were surprisingly good.
Lawrence Rirando
[email protected]These lemon tassies were a bit too sweet for my taste, but I liked the texture of the crust.
Ashwin Prasad
[email protected]I had some trouble getting the filling to set properly, but overall these lemon tassies were still good.
Gantgs Dahinhslen
[email protected]The crust on these lemon tassies was a bit too crumbly, but the filling was delicious.
Muhsin
[email protected]These lemon tassies were a bit too tart for my taste, but I still enjoyed them.
Atizaz Ahsan
[email protected]I'm so glad I found this recipe. These lemon tassies are now my go-to dessert.
Joy Ikpekpele
[email protected]These lemon tassies are the perfect combination of sweet and tart. I love the way the lemon flavor bursts in my mouth.
PS èC úO NoYoN
[email protected]I love the simplicity of this recipe. It's a great way to enjoy the fresh flavors of lemon.
Alvi
[email protected]These lemon tassies are the perfect summer dessert. They're light and refreshing.
Augustine Michael
[email protected]I made these lemon tassies for a bake sale and they sold out in minutes! They were a huge hit.
Amaz Ali
[email protected]These lemon tassies are so easy to make and they're always a crowd-pleaser. I love the bright lemon flavor.
Kenneth Fontenot
[email protected]I've made these lemon tassies several times and they always turn out great. They're a family favorite.
Alireza Shakery
[email protected]These lemon tassies are the perfect balance of tart and sweet. The crust is flaky and the filling is creamy and smooth. I highly recommend this recipe.
Rafay Naeem
[email protected]I made these lemon tassies for a party and they were a hit! Everyone loved them. The recipe was easy to follow and the tassies turned out beautifully.
Nicole Kalal
[email protected]These lemon tassies were a delightful treat! The filling was perfectly tart and sweet, and the crust was buttery and flaky. I loved the combination of flavors and textures.