Recipe by Robin J.
"A wonderful blend of flavors!"
Watch video tips and tricks
1 (3 ounce) package
cream cheese, softened
1 1/4 cups
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!
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.
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.
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.
These are little bites of lemon heaven. I did not change a thing to this recipe and my family LOVED them.
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.
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.
These are GREAT! Good tart taste and not too hard. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Curd Tassies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 69
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
All the rich, lemony goodness with less fat and fewer calories.
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.
See how to make tart and tasty lemon bars.