Ingredients for Tassie Cups With Lemon Curd Filling
- Cream Cheese
- 1/2 cup (1 stick) unsalted butter
- All Purpose Flour
- Salt
- Lemons, Juice And Zest Of
- 1 cup granulated sugar
- 3 large eggs
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How to Make Tassie Cups With Lemon Curd Filling
- Make the Tassie Cup Pastry: In a food processor, combine 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1/2 cup ice water. Pulse until the mixture forms a ball. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled pastry dough to about 1/4 inch thickness.
- Using a 2-inch cookie cutter or a knife, cut out 24 circles.
- Gently press each circle into ungreased muffin tin cups.
- Bake for 20-25 minutes, or until the pastry is lightly golden brown.
- Make the Lemon Curd Filling: In a food processor, combine the zest of 3 lemons and 1 cup granulated sugar. Process until well combined.
- Add 1/2 cup fresh lemon juice and 3 large eggs. Process until smooth.
- With the food processor running, slowly add 1/2 cup (1 stick) unsalted butter, cut into cubes, pulsing until incorporated.
- Pour the lemon curd mixture into a double boiler or a heatproof bowl set over a pan of simmering water. Cook for 5-7 minutes, or until the curd thickens, stirring frequently.
- Remove the baked Tassie cups from the muffin tins.
- Once the lemon curd has cooled slightly, spoon a generous amount into the center of each Tassie cup.
- Serve immediately and enjoy! Leftover lemon curd can be stored in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
29g
Carbs
4g
