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

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

- 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.

Lemon Tassies

“Tassies” is the Scottish word for small cups.

Lemon Tassies


Dianne said…
I was thinking little tarts from Tasmania - but no it's little cups - and yes they do look yellow but I'm sure they taste delicious!
I do so love little tassies! Yours are just beautiful!
Anonymous said…
We call this egg tarts in Singapore! i never made one of those but I presume it is made from just egg, flour, sugar and butter.

You made me want to go out and buy some now!

- Janis
The colour of your lemon is incredible! I don't think it's overboard at all...just reflects your cheery mood about lemon ;)
Unknown said…
These look fantastic, I agree with Brittany, the bright yellow is great and they look totally scrumptious. x
My Grama's Soul said…
I've stopped by before and told you we are traveling......but as soon as we are home permanently I'm going to make everything on your blog. LOL LOL

Jo (O:
I love the yellow colour, who cares if it came from a bottle? They look adorable!
The look delightful! I'm still looking forward to summer desserts as fall is just around the corner.
Wishing you a beautiful week!
xoxo, B
Wow these look delicious - I'm a big fan of lemon too! Thanks for sharing your experience and fabulous recipe as well - Cheers!
apparentlyjessy said…
Another delicious looking dessert!! I would really like to try these out, perhaps not the dough, if it doesn't work for you I have high doubts it would work for me!!
Lucie said…
Did you manage to eat only a few of those?? I would have the whole pan--look scrumptious!
Anonymous said…
Would love to have one right now...

Sorry about your initial crust problems. It always flusters me when sometime messes up that terribly, but good for you for finding a quick fix thus allowing you to share these pretty jewels with us.
Eliana said…
I'm right there with u on the love of lemons. It's the cure to all the world's evils.
Chele said…
I suspect that my reasoning for always wanting to make Tassies is becasue I am from Tassie!!!! These look like tart little treats though.

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