Ingredients for Lemon Chess Tassies Mini
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- All Purpose Flour
- Sugar
- 3 large eggs
- 1/4 cup milk
- Lemon Rind
- Fresh Lemon Juice
- Cornmeal
- 1/4 teaspoon salt
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How to Make Lemon Chess Tassies Mini
- **Make the Shortbread Crust:** In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese until light and fluffy.
- Gradually add 2 1/2 cups all-purpose flour to the butter mixture, mixing on 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 (or up to overnight).
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Press one dough ball into each cup of the mini muffin tin, forming a small shell.
- **Make the Lemon Chess Filling:** In a separate bowl, whisk together 1 1/2 cups granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup fresh lemon juice, 1/4 cup milk, 3 large eggs, and 1 teaspoon lemon zest.
- Spoon the lemon filling evenly into the prepared tart shells, filling about ¾ full.
- Bake for 25-30 minutes, or until the filling is set and lightly golden brown.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Once completely cool, enjoy your delightful Lemon Chess Tassies Minis!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
21g
Carbs
4g
