A wonderful blend of flavors!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.

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  • 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.

Nutrition Facts

132.3 calories; 1.7 g protein; 14.8 g carbohydrates; 42.4 mg cholesterol; 60.2 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/05/2008
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 perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon! Read More
(16)

Most helpful critical review

Rating: 3 stars
03/16/2009
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 little water and they still wouldnt get thick. As far as flavor they are good but too runny for me. Read More
(2)
21 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/05/2008
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 perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon! Read More
(16)
Rating: 4 stars
08/05/2008
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 perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon! Read More
(16)
Rating: 5 stars
07/13/2003
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. Read More
(15)
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Rating: 5 stars
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 sugar as I do on lemon bars. That was the perfect sweet tough to the tart lemon. Read More
(13)
Rating: 5 stars
03/15/2010
These are little bites of lemon heaven. I did not change a thing to this recipe and my family LOVED them. Read More
(10)
Rating: 4 stars
02/05/2003
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 out to use a "mini muffin" tin for better results since I didn't have the "proper" pan. The filling is excellent although I didn't care for the taste of the shell too much. Read More
(9)
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Rating: 4 stars
09/21/2011
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 Lemon Curd recipe from this site. Then I also topped these with a meringue to make them like mini lemon meringue pies. The crust worked wonderfully and was the perfect amount for 24 tassies. After baking I used a teaspoon to re-indent the cups and they were ready for the filling. Everyone at the party really enjoyed these and they were gone quickly. Read More
(8)
Rating: 5 stars
11/28/2005
These are GREAT! Good tart taste and not too hard. Thank you. Read More
(7)
Rating: 4 stars
02/08/2010
Love this recipe easy to make and decided to double the dough. I have a big family the first batch was just too small. Read More
(5)
Rating: 5 stars
04/15/2010
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 thickened without any problems after we increased the stove heat from "2" to "4." However we didn't have enough shell so we re-rolled all the dough to be paper thin and still ended up with 17 tassies instead of 24. As a result we had lots of extra filling! We put the rest into a small pie crust. This recipe still gets 5 stars because it was so yummy! Read More
(3)
Rating: 3 stars
03/16/2009
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 little water and they still wouldnt get thick. As far as flavor they are good but too runny for me. Read More
(2)