Tassie Cups With Lemon Curd Filling Food

LEMON TASSIES

Lemon Tassies image

Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.

Provided by PetsRus

Categories Tarts

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
3 tablespoons lemon juice
3 tablespoons butter, melted
1 teaspoon grated lemon zest
2 eggs, beaten
2/3 cup sugar

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.

Nutrition Facts : Calories 105.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 33.4, Sodium 63.9, Carbohydrate 9.8, Fiber 0.2, Sugar 5.8, Protein 1.3

LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)

Lemon Dream Tassies - Cookie Cups (Cookie Mix) image

Make and share this Lemon Dream Tassies - Cookie Cups (Cookie Mix) recipe from Food.com.

Provided by Mom2Rose

Categories Tarts

Time 2h10m

Yield 30 Cookie Cups - Tassies, 30 serving(s)

Number Of Ingredients 9

Ingredients

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup whole almond, ground
6 tablespoons butter or 6 tablespoons margarine, melted
3 ounces cream cheese, softened
1 (12 ounce) jar lemon curd
2/3 cup betty crocker whipped fluffy white frosting
1/2 cup frozen whipped topping, thawed
1 teaspoon grated lemon peel
2 tablespoons almonds, sliced

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.

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