If you love lemon desserts, you are going to love these Lemon Tassies. They’re like perfect little bite-sized Lemon pies. They start with a tender cream cheese pastry base and are filled with a bright, tangy lemon curd. The combination is so good, you won’t be able to eat just one!
I love that these Lemon Tassies take a classic Christmas cookie and give is a fresh twist. The cream cheese dough is tender and buttery, the same as my Pecan Tassies, that complements the lemon curd so nicely.
You can use your favorite homemade lemon curd, but a store bought lemon curd works just as great. The little cups bake up golden around the edges, and leave the centers open for a generous spoonful of lemon curd.
Why You Should Make These
- Bite Sized Dessert: They’re made in a mini muffin tin and small enough to serve at a party, or add to your Christmas cookie trays.
- So Easy to Make: With just a few ingredients, most are pantry staples, you’ll make these up in no time! So much easier than a full pie crust, and even easier to serve too.
- Fresh and Bright Flavor: The tart lemon curd balances the rich cream cheese dough so nicely.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Lemon Tassies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter:Â Adds a nice buttery flavor and flakiness to the crust, that makes it practically melt in your mouth.
- Cream Cheese: Created a rich and tender pastry, you’ll use half a block of cream cheese, not cream cheese spread.
- All Purpose Flour: Forms the base of the soft pastry shell.
- Lemon Curd: This is the star of these cups, homemade lemon curd is extra delicious, but a good quality store bought lemon curd makes these extra easy. I like Trader Joe’s Lemon Curd. You could also use canned lemon pie filling.
How to make Lemon Tassies
Step 1: Make the Dough. Beat together the butter and cream cheese until smooth and creamy. Mix in the flour until you have a soft dough.
Step 2: Shape the Shells. Scoop the dough into small balls and place one into each spot of a mini muffin tin. Using your hands or a tart tamper press the dough to fill the cup completely up the sides. Place the pan in the freezer while you make the filling.
Step 3: Bake the Shells. Bake the tassie cups until the crust edges are golden. Let them cool in the pan for 5 to 10 minutes in the pan, then gently transfer them to a wireless cooling rack.
Step 4: Fill with Lemon Curd. Gently spoon or use a piping bag to transfer the lemon filling into the cooled tassie cups, you’ll put about 2 teaspoons of lemon curd into each cup. Smooth the tops. Sprinkle the tassie tops with powdered sugar.
Tips and Tricks
- Chill the Tart Dough: Press the tart shells and place the pan in the freezer for about 10
- For Even Sized Cups: Use a 1 Tablespoon Cookie Scoop to portion out the dough, then roll them evenly into balls. Then use a tart tamper to press the dough down evenly and save yourself time.
- Use a Piping Bag: Spoon the lemon curd into a ziplock bag or piping bag and snip off the corner, this will allow you to get the filling into the shells quicker, and neater without it getting all over the edges.
Storage Instructions
You can store the fully made Lemon Tassies in an airtight container in the fridge for up to 3 days. But for the best texture you should store the shells separate from the curd. They can be stored in an airtight container at room temperature for up to 3 days, or the shells can be frozen for up to 3 months. Thaw the shells at room temperature, then fill with lemon curd, and add powdered sugar or whipped cream on top right before serving.
These Lemon Tassies are rich, buttery, and tangy. They’re fresh and so irresistible. These little lemon-filled pastry cups are definitely worth adding to your Christmas baking list.
More Lemon Recipes
- Lemon Ricotta Cookies
- Lemon Poppyseed Cookies
- Lemon Thumbprint Cookies
- Lemon Cream Pie Cookies // Like Mother Like Daughter
- Old Fashioned Lemon Bars // Like Mother Like Daughter
If you make this Lemon Tassie Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Lemon Tassies
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 3 oz Cream Cheese (one half a block, softened)
- 1 1/4 cups All Purpose Flour
- 1 dash Salt
- 1 cup Lemon Curd
Instructions
- Lightly spray a mini muffin pan with nonstick spray.
- Add the cream cheese and butter to a mixing bowl and mix together with a stand mixer, or hand mixer until creamy and smooth. 1/2 cup Unsalted Butter, 3 oz Cream Cheese
- Add in the flour and salt and mix until you have a soft dough. 1 1/4 cups All Purpose Flour, 1 dash Salt
- Scoop about 1 TBS of dough at a time (13-14g each) and roll them into a ball. Place them into the bottom of the prepared muffin pan.
- Press the dough in each spot with a tart tamper, or your fingers until the dough covers the whole pan and reaches slightly over the top. Repeat with additional dough.
- Place the pan in the freezer for about 10 minutes and preheat the oven to 350 degrees Fahrenheit.
- Bake the shells 20 to 22 minutes, or until the crust is lightly golden brown.
- Let the tarts cool in the pan for about 10 minutes, then use a knife to loosen the edges of the tarts and transfer them each to a cooling rack. Let them cool completely.
- Spoon or pipe 2 teaspoons of lemon curd into the center of each tassie shell.1 cup Lemon Curd
- Dust the tops with powdered sugar, or top with whipped cream if desired.
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