Lemon Tassies
Author: ©MakeMineLemon adapted from Martha Stewart
Serves: 24
- FOR THE CRUSTS:
- 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Pinch of salt
- FOR THE FILLING:
- 8 ounces cream cheese, room temperature
- ⅓ cup sugar
- 1 large egg
- 3 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- Preheat the oven to 350 degrees with rack in upper third.
- Lightly butter a 24-cup mini-muffin pan; set aside.
- In a food processor fitted with a steel blade, combine the flour and butter.
- Pulse until mixture is the consistency of fine crumbs.
- Add the sugar, egg yolk, vanilla, lemon zest, and salt.
- Process until evenly incorporated and smooth; do not overprocess.
- Divide the dough into quarters.
- Divide each quarter into 6 pieces.
- Shape into balls.
- Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly.
- Set muffin pan on a baking sheet.
- Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes.
- Transfer baking sheet with muffin pan to a wire rack to cool.
- Make the filling:
- In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth.
- Using a ¼-ounce ice cream scoop, fill the cooled crusts.
- Bake until filling is set and just beginning to color at the edges - 10 to 12 minutes. Transfer muffin pan to a wire rack.
- Garnish with candied lemon peel. Let cool completely before serving.
- The tassies may be stored in an airtight container, refrigerated, for up to 3 days.
Martha called for an egg in the filling. I only used the yolk.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/lemon-tassies-its-the-little-things/
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