Lemon Tassies

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!

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Course: Dessert

Cuisine: American

Keyword: Lemon, Lemon Curd, lemon tassies

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 102kcal

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

US Customary - Metric

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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