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Lemon Curd Tassies

SUBMITTED BY: Robin J.

"A wonderful blend of flavors!"

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Original recipe yield 2 dozen

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USMETRIC

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.

Reviewed on Feb. 5, 2003 by CRISSIEBAKER

I made these for my bridesmaid's tea. They went over really well! I made the filling the... MORE

Reviewed on Jul. 13, 2003 by neiciebeans

Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more... MORE

Reviewed on Nov. 28, 2005 by TRACYLCORY

These are GREAT! Good tart taste and not too hard. Thank you. MORE

Reviewed on Dec. 23, 2004 by KADYKEL

These were easy to make, but time consuming. I made them in mini muffin tins, so they were a... MORE

Reviewed on Jul. 14, 2003 by JILL M.

Very good recipe. A nice light dessert for spring. I topped each with a tsp. of Cool Whip... MORE

Reviewed on Jul. 13, 2003 by GLORIA86

this was a very tasty dessert and i thoroughly enjoyed it. THANKS! MORE

Reviewed on Jun. 5, 2004 by bdh76

This recipe was such a disappointment. I was craving something like this, but alas...it... MORE

Reviewed on Mar. 26, 2004 by Brooklyn

I might have not rolled the dough enough but I could barely get 2 dozen tarts when I used... MORE