Lemon Curd Tassies Recipe - Allrecipes.com
Lemon Curd Tassies Recipe

Lemon Curd Tassies

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2008

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!

 
Most Helpful Critical Review
Mar 16, 2009

I gave this three stars because I followed the recipe exactly and the filling would not thicken up no matter what I tried. I was so desperate at one point that I added some corn starch with a little water and they still wouldnt get thick. As far as flavor, they are good but too runny for me.

 

19 Ratings

Jul 13, 2003

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.

 
Dec 23, 2004

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.

 
Mar 15, 2010

These are little bites of lemon heaven. I did not change a thing to this recipe and my family LOVED them.

 
Feb 05, 2003

I made these for my bridesmaid's tea. They went over really well! I made the filling the night before and then baked the shells that morning. The recipe was really easy to follow but I found out to use a "mini muffin" tin for better results, since I didn't have the "proper" pan. The filling is excellent, although I didn't care for the taste of the shell too much.

 
Sep 21, 2011

It's hard to really rate this recipe because the only part that I used was the crust part. After reading so many mixed reviews on the lemon curd part of the recipe, I chose to use the Microwave Lemon Curd recipe from this site. Then I also topped these with a meringue to make them like mini lemon meringue pies. The crust worked wonderfully and was the perfect amount for 24 tassies. After baking, I used a teaspoon to re-indent the cups and they were ready for the filling. Everyone at the party really enjoyed these and they were gone quickly.

 
Nov 28, 2005

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

 

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Nutrition

  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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