Lemon Tassies Food

LEMON TASSIES

Steps:

• For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
• Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
• 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 1/4-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.

LEMON CURD TASSIES

Steps:

• 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.

BESS LONDON'S PECAN TASSIES

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
• Shape dough into 36 (1 1/4-inch) balls.
• Press each ball in bottom and up side of muffin cup.
• Bake 12 to 15 minutes or until golden brown.
• Cool completely in pan, about 30 minutes.
• Remove cookie cups from pan.
• Fill each with about 1 1/2 teaspoons lemon curd.
• In small bowl, mix frosting and whipped topping until well blended.
• Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
• Top each with lemon peel and almonds.
• Store covered in refrigerator.

LEMON CHESS TASSIES (MINI)

Steps:

• LEMON CHESS TASSIES:.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add flour to butter mixture, beating at low speed.
• Shape dough into 48 balls; cover and chill 1 hour.
• Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
• Spoon LEMON CHESS PIE FILLING evenly into tart shells.
• Bake at 350 deg F for 25 minutes or until set.
• Cool in pans on wire racks for 10 minutes.
• Remove from pans; cool completely on wire racks.
• LEMON CHESS PIE FILLING:.
• Whisk together all ingredients.
• Use filling immediately.
• Makes 3 cups filling.

LEMON TASSIES

Steps:

• Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
• Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
• Combine filling ingredients and mix well, divide among tart shells.
• Bake 25-30 minutes or until set.
• Cool them for several minutes and gently remove them from the tins.

TASSIE CUPS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 350 °F.
• For the Tassie cups: Place flour, 1/2 cup butter, cream cheese and salt in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
• Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.
• Lemon Curd Filling
• Grate the zest from the lemons, then juice the lemons. Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the 1/2 cup melted butter to the mixture, pulsing as you go.
• Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick.
• Remove tassie cups from muffin tins, spoon lemon curd in the center and serve. Makes 24 cups.
• Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.

LEMON TASSIES

Steps:

• 1. Beat 1/2 cup butter and cream cheese together until light and fluffy.
• 2. Add flour and beat until crumbly.
• 3. Shape dough into ball.
• 4. Preheat oven to 350 degrees F.
• 5. Spray 1 3/4" mini-muffin pans with oil.
• 6. Pinch off pastry, 1 Tbsp. at a time and press into prepared pans.
• 7. Mix juice, 3 Tbsp. melted butter, eggs and sugar in bowl. Divide filling evenly between cups.
• 8. Bake 40-45 minutes.
• 9. Remove from pans while slightly warm. Cool on wire racks.
• 10. Before serving, top each with a dollop of whipped cream.