Ingredients for Lemon Chess Tassies
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- All Purpose Flour
- 1 ½ cups granulated sugar
- 3 large eggs
- Milk
- Lemon Rind
- Fresh Lemon Juice
- Cornmeal
- Salt
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How to Make Lemon Chess Tassies
- **Make the Lemon Chess Filling:**
- In a medium bowl, whisk together 1 ½ cups granulated sugar, 3 large eggs, 1 cup fresh lemon juice, 2 tablespoons lemon zest, and ¼ teaspoon salt until well combined.
- Set aside.
- **Make the Shortbread Crust:**
- In a large bowl, beat 1 cup (2 sticks) softened unsalted butter and 8 ounces softened cream cheese at medium speed with an electric mixer until light and fluffy.
- Gradually add 2 cups all-purpose flour, beating at low speed until just combined. Do not overmix.
- Shape the dough into 48 small balls (approximately 1 inch in diameter).
- Cover and chill the dough balls for at least 1 hour.
- **Assemble and Bake:**
- Preheat oven to 350°F (175°C). Lightly grease 48 cups of miniature muffin tins.
- Press one dough ball into each muffin cup, forming a small shell.
- Evenly spoon the lemon chess filling into each tart shell.
- Bake for 25-30 minutes, or until the filling is set and lightly golden brown.
- Let the lemon chess tassies cool in the pans on a wire rack for 10 minutes.
- Carefully remove the tassies from the pans and let them cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
101g
Fat
63g
Carbs
13g
