Tassie Cups With Lemon Curd Filling Food

TASSIE CUPS WITH LEMON CURD FILLING

Steps:

• tassie cups.
• place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour.
• preheat oven to 350.
• form pastry into 24 small balls.
• press into ungreased muffin tins and bake for 20 minutes or till light brown.
• curd filling.
• place zest and sugar into food processor and process till combined.
• add lemon juice and eggs process till smooth.
• slowly add butter to mixture pulsing as you go.
• place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick.
• remove tassie cups from tins and spoon filling into the depression and serve.
• lemon curd is good for 3 weeks in a jar in the fridge.
• time includes chill time.

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.

SWISS ROLL WITH LEMON - CURD FILLING

Steps:

• Preheat the oven to 400°F Using a pastry brush, coat the bottom and sides of an ll-by-17-inch jelly-roll pan with 1 tablespoon of softened butter. Line the pan with a 22-inch-long strip of wax paper, and let the paper extend over the ends of the pan.
• Brush the remaining butter over the paper, and sprinkle 2 tablespoons of all-purpose flour over it, tipping the pan to spread the flour evenly. Invert the pan and rap it sharply to remove the excess.
• With a whisk or a rotary or electric beater, beat the 6 tablespoons of sugar and the eggs together until the mixture is light and fluffy. A little at a time, sift the self-rising flour over the eggs, folding the mixture together gently but thoroughly with a rubber spatula. Do not overmix.
• Pour the batter into the jelly-roll pan and, with a spatula, spread it out evenly. Bake in the middle of the oven for 10 minutes, or until the top is a light golden color and the cake has begun to come away from the sides of the pan.
• Remove the cake from the oven and dust it evenly with the superfine sugar. Then turn it out on a sheet of wax paper and gently peel off the paper.
• Spread the top of the cake evenly with lemon curd and, starting at the long edge, roll it into a cylinder. Cool to room temperature. To serve, cut the cake into 1-inch slices and arrange the slices attractively on a plate.