Lemon Curd Tassies

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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!

—HLKane

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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.

—mrsm103

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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.

—neiciebeans

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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.

—KADYKEL

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Mar 15, 2010

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

—SMICHELITCH

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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.

—CRISSIEBAKER

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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.

—mominml

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Nov 28, 2005

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

—TRACYLCORY

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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.

Nutritional Information

Lemon Curd Tassies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 132
Calories from Fat: 69

% Daily Value *
Total Fat 7.7g 12 %
Saturated Fat 4.6g 23 %
Cholesterol 46mg 15 %
Sodium 60mg 2 %
Potassium 24mg < 1 %
Total Carbohydrates 14.8g 5 %
Dietary Fiber 0.2g < 1 %
Protein 1.7g 3 %
Sugars 10.6g
Vitamin A 5 %
Vitamin C 3 %
Calcium 1 %
Iron 4 %
Thiamin 5 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.