Lemon Tassies

25m
Prep Time
40-45m
Cook Time
1h 5m
Ready In

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."

Original is 6 servings

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.

0 Reviews

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