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My review
Lemon Curd Tassies
Robin J.
"A wonderful blend of flavors!"
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Ingredients
servings 132Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
- On lightly floured surface, roll dough to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cutter. Pat rounds in 1 3/4 inch muffin pans. Bake tart shells at 400 degrees F (200 degrees C) for 10 to 12 minutes. Cool in pans.
- To Make Filing: Grate 1/2 teaspoon lemon peel; set aside. In saucepan combine 3 well-beaten eggs, 1 1/4 cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine. Cook and stir over low heat till thick, about 15 minutes.
- Remove from heat; stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into each shell. If desired, top with toasted slivered almonds. Chill.
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
8/5/2008
This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfe...
Most helpful critical review
3/16/2009
I gave this three stars because I followed the recipe exactly and the filling would not thicken up no matter what I tried. I was so desperate at one point that I added some corn starch with a li...
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8/5/2008
This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfe...
8/12/2002
Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again.
12/23/2004
These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered ...
3/11/2010
These are little bites of lemon heaven. I did not change a thing to this recipe and my family LOVED them.
10/14/2000
I made these for my bridesmaid's tea. They went over really well! I made the filling the night before and then baked the shells that morning. The recipe was really easy to follow but I found ...
9/21/2011
It's hard to really rate this recipe because the only part that I used was the crust part. After reading so many mixed reviews on the lemon curd part of the recipe, I chose to use the Microwave...
11/28/2005
These are GREAT! Good tart taste and not too hard. Thank you.
1/30/2010
Love this recipe, easy to make and decided to double the dough. I have a big family, the first batch was just too small.
4/11/2010
I had fun making these with my sister and husband. They were surprisingly easy and soooo tasty. We doubled the lemon zest to 1 tsp, but otherwise, we followed the recipe exactly. Our filling ...