Lemon Tassies
Recipe: #19258
May 24, 2015
"Tried and True recipe that has been a part of my cookie repertoire for a long time. They're like miniature lemon pies. They are tangy, sweet, and scrumptious. I normally make these around Christmas, but have made them for Easter and pot-lucks as well."
Ingredients
Nutritional
- Serving Size: 1 (117.4 g)
- Calories 445.2
- Total Fat - 28 g
- Saturated Fat - 16.7 g
- Cholesterol - 141 mg
- Sodium - 208.7 mg
- Total Carbohydrate - 43.6 g
- Dietary Fiber - 0.7 g
- Sugars - 23.2 g
- Protein - 6.1 g
- Calcium - 35.3 mg
- Iron - 0.7 mg
- Vitamin C - 3.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour and beat until crumbly. Shape dough into a ball.
Step 2
Preheat oven to 350 degrees Fahrenheit. Spray 1 3/4-inch miniature muffin pan cups with vegetable cooking spray.
Step 3
Pinch off pastry 1 tablespoon at a time and press into prepared muffin cups.
Step 4
Mix lemon juice, melted butter, eggs and sugar in a bowl.
Step 5
Divide filling evenly among muffin cups.
Step 6
Bake 40 - 45 minutes. Remove from pan while slightly warm. Cool on wire racks. Top with cream if preferred.
Step 7
Makes 20.
Tips
- Miniature muffin tins.