Lemon Tassies

Lately I’ve been making mostly mini-sized desserts – like these bite sized Lemon Tassies.

Small desserts are perfect for me, because I am trying to eat better and lose weight, but I can’t give up desserts completely! So small desserts let me have a little bit, but not too much.

Bite sized desserts are also perfect for a party, and are a great way to let guests sample a variety of treats. These tarts have a pastry crust filled with a sweet homemade lemon curd.

The pastry is a rich cream cheese crust, which is baked before filling. I used a mini muffin pan to use as a mold for the tassies.  My crust cracked as it baked, but it still tasted good!  After the crust was baked and cooled I made a simple lemon curd recipe and filled the cups with the tangy filling.

I love lemon and lime desserts, and these are much easier to make than a full lemon meringue pie. This is the same crust I used to make Pecan Tassies, and it would be easy to make a double batch of dough and then make both Lemon Tassies and Pecan Tassies, for a more mini desserts.

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Yield: 24

Lemon Tassies

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Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

Dough

• 3 oz cream cheese
• 1/2 cup butter
• 1 c. flour

Filling

• 4 eggs
• 1 cup sugar
• 1/3 cup lemon juice
• 1/4 cup butter
• slivered almonds

Instructions

1. To make the dough combine the cream cheese, ½ c. butter and flour in a food processor and process until it forms a big clump.
2. Roll the dough into 24 1" balls and refrigerate for an hour.
3. Preheat the oven to 325 F.
4. Bake shells for 20 minutes and cool completely.
5. Mix all the filling ingredients in a saucepan and cook until thickened.
6. Spoon into the baked cookie shells and refrigerate.
7. Top with almonds and lemon zest.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

24
Amount Per Serving: Calories: 142Saturated Fat: 4gCholesterol: 46mgSodium: 72mgCarbohydrates: 16gSugar: 8gProtein: 2g

What is your favorite bite sized dessert?