Lemon Tassies

I always get cheery when I make something with lemons. Just knowing that I’ll be eating something lemon-flavored at tea time, lifts my mood till the joy is palpable. Obviously I mostly eat lemons during spring and summer, but making something with lemons during the cold winter months makes me reminisce of the good ol’ summer days. I started making the crust first, and … it failed … Utterly. Completely. I think I over-processed the dough. Not to worry, Martha Stewart is here to save the day! I grabbed her ‘Baking Handbook’ cookbook and made one of her tart-crust recipes instead. End result: mini lemon tartlets! Rating: 4- out of 5.




Lemon Tassies: MarthaStewart.com
Makes 24

Ingredients for crust: (The crust failed on me, so I made a tart crust)
- 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

Ingredients for 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

Instructions:
- 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.


Yes I added yellow food coloring to the lemon curd. I guess
I went a little overboard! I thought the color would subdue
when baking, but it only got brighter.

“Tassies” is the Scottish word for small cups.