Lemon Tassies (Lemon Tart Cookies) Recipe

Introduction

Lemon Tassies are delightful bite-sized lemon tart cookies that perfectly combine a rich, buttery crust with tangy lemon filling. These mini treats are refreshing and elegant, making them an ideal dessert for any occasion.

Ingredients

• 3 ounces cream cheese
• ½ cup butter (divided)
• 1 cup flour
• 4 egg yolks
• 1 cup sugar
• ⅓ cup lemon juice
• Slivered almonds

Instructions

1. Step 1: Preheat the oven to 325 degrees F and spray a mini muffin pan with nonstick spray.
2. Step 2: To make the dough, combine the cream cheese, ½ cup butter, and flour in a food processor. Process until a large clump forms.
3. Step 3: Roll the dough out on a floured surface and use a 2-inch cookie cutter to cut out circles.
4. Step 4: Press each dough circle into the muffin tin cups. Bake the shells for 20 minutes, then let them cool completely.
5. Step 5: While the shells bake, prepare the lemon curd filling by combining egg yolks, sugar, and lemon juice in a small saucepan. Whisk over low heat until blended and sugar dissolves.
6. Step 6: Add the remaining butter and cook, stirring constantly on low heat, until the mixture thickens and coats the back of a spoon, about 10 minutes.
7. Step 7: Spoon the lemon filling into the cooled cookie shells and refrigerate.
8. Step 8: Just before serving, top the tassies with slivered almonds and lemon zest for an added touch of flavor and texture.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the dough before rolling it out.
• If you don’t have a food processor, you can mix the dough by hand using a pastry cutter or two forks.
• Substitute the mini muffin pan for a mini tart pan if you want a slightly larger tart shell.

Storage

Store the lemon tassies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for a few minutes before serving for the best texture. They can also be frozen without the almond topping for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, bottled lemon juice works fine. Just ensure it’s pure lemon juice for the best flavor.

Can I make the dough ahead of time?

Absolutely! The dough can be made, wrapped, and refrigerated for up to 24 hours before rolling and baking.

Lemon Tassies (Lemon Tart Cookies) Recipe

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Lemon Tassies are delightful mini lemon tart cookies featuring a rich cream cheese crust filled with tangy lemon curd and topped with slivered almonds. These bite-sized treats combine a buttery, tender base with a smooth, citrusy filling, perfect for serving at parties or as a refreshing dessert.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 mini lemon tassies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough

• 3 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup all-purpose flour

For the Lemon Curd Filling

• 4 large egg yolks
• 1 cup granulated sugar
• ⅓ cup fresh lemon juice
• ¼ cup unsalted butter

Toppings

• Slivered almonds, for garnish
• Lemon zest, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163°C) and spray a mini muffin pan with nonstick cooking spray to prepare for the tart shells.
2. Make the Dough: In a food processor, combine the softened cream cheese, ½ cup unsalted butter, and flour. Process until the mixture forms a large clump, indicating the dough is ready.
3. Roll and Cut Dough: Lightly flour a cutting board and roll out the dough evenly. Use a 2-inch cookie cutter to cut circles from the dough, which will form the mini tart shells.
4. Form Tart Shells and Bake: Press each dough circle firmly into the wells of the prepared mini muffin pan to shape the shells. Bake these shells for 20 minutes, then remove and let them cool completely on a wire rack.
5. Prepare Lemon Curd: While the shells bake, combine the egg yolks, sugar, and lemon juice in a small saucepan. Whisk continuously over low heat until the sugar dissolves and the mixture is blended smoothly.
6. Cook Lemon Curd: Add the ¼ cup butter to the saucepan and cook on low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, approximately 10 minutes. Remove from heat.
7. Fill Tart Shells: Once the tart shells are cooled, spoon the warm lemon curd filling into each shell. Refrigerate the filled tassies to set the curd.
8. Garnish and Serve: Before serving, garnish each lemon tassie with slivered almonds and a sprinkle of fresh lemon zest for added texture and flavor.

Notes

• Ensure the cream cheese and butter are softened for easy mixing of the dough.
• Use fresh lemon juice for the best tangy flavor in the lemon curd.
• The tart shells must be fully cooled before filling to prevent melting the lemon curd.
• Refrigerate filled tassies for at least 1 hour before serving to allow the lemon curd to set properly.
• For an extra decorative touch, dust with powdered sugar if desired before serving.

Keywords: lemon tassies, lemon tart cookies, mini lemon tarts, lemon curd, cream cheese crust, bite-sized desserts