Tassie Cups with Lemon Curd filling

  • Pin It
  • print



Servings: 24 cups
Prep Time: 1 hour 15 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 cup all-purpose flour
1/2 cup butter or margarine, softened
1   3-ounce package cream cheese, softened
1/4 teaspoon salt

Lemon Curd Filling
3 large lemons, zest and juice
1 cup sugar
4 eggs
1/2 cup butter, melted

Directions

Preheat the oven to 350 degrees.

For the Tassie cups: Place all of the ingredients 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 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.

Cook’s Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.

PD and Friends, Pg. 167

Recipe Courtesy Paula Deen

Show: Paula's Home Cooking/Paula Deen and Friends cookbook
          Watch Paula on Food Network


You May Also Like These Recipes:

You May Also Like These Articles:

  • The Deen Bros. Lighter Slow Cooker Smoked Pork, Lentil, and Sauerkraut Soup The Deen Bros. Lighter Slow Cooker Smoked Pork, Lentil, and Sauerkraut Soup Read More
  • Bake Sale: Maple Pecan Cupcakes Bake Sale: Maple Pecan Cupcakes Read More
  • 3 Reasons to Make Time for Slow Cooking 3 Reasons to Make Time for Slow Cooking Read More

Leave a Comment

Reader Comments:

54321

Paula, I'm a fan of yours and have been for many years. I actually live in the area Brandon is from and work with some of his relatives, although I do not know him personally. I've made this several times and have lots of compliments on it. However, I cannot seem to get the curd to thicken without adding some cornstarch to the lemon juice and cooking it longer. Am I doing something wrong? Thanks, Renee

By Renee on July 21, 2012

54321

I love u Paula, and I always dream of staring my own company with $200 just like u did, and still have my grocery list for that shopping spree unfinished but I do use many of your recipes and tonight I am making Lemon Curd for the tassie cups!! U are tru American Dream come true!! My dream is to have my food used in major store deli's or in the freezer sections of grocery stores, I MAKE THE BOMB PIZZA, THE BEST EVER smile U can try it anytime u come to Oakland, CA Happy Memorial Day, Love U Yours Truely Ashley Prince

By Ashley on May 30, 2011

54321

By Anonymous on March 31, 2010

My Recipe Box |

Paula's Upcoming Schedule

Recent Shows & Recipes