Lemon Curd Tassies

    (20)
    2 hours 5 mins

    A wonderful blend of flavors!


    19 people made this

    Ingredients
    Makes: 24 

    • 115 g butter, softened
    • 85 g cream cheese, softened
    • 125 g all-purpose flour
    • 1/2 teaspoon lemon zest
    • 3 eggs
    • 250 g white sugar
    • 80 ml lemon juice
    • 55 g butter

    Directions
    Prep:30min  ›  Cook:35min  ›  Extra time:1hr chilling  ›  Ready in:2hr5min 

    1. Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
    2. 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.
    3. 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.
    4. 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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (20)

    Reviews in English (16)

    by
    16

    This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon!  -  05 Aug 2008  (Review from Allrecipes US | Canada)

    by
    15

    Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again.  -  12 Aug 2002  (Review from Allrecipes US | Canada)

    by
    12

    These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered sugar, as I do on lemon bars. That was the perfect sweet tough to the tart lemon.  -  23 Dec 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 7 collections