Lemon Tassies
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Lemon Tassies
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Adorably bite-sized Lemon Tassies are bursting with fresh and tangy citrus flavor and are simple and easy to make - perfect for entertaining!
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Ingredients
For the crust
- 3 ounces cream cheese, room temperature
- 1 stick (4 ounces) unsalted butter, room temperature
- 1 1/2 cups (6.75 ounces) all-purpose flour*
- 2 tablespoons extra fine granulated sugar
- 1/4 teaspoon fine salt
For the filling
- 8 ounces cream cheese, room temperature
- 1/3 cup extra fine granulated sugar
- 1 large egg
- 2 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
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Instructions
For the crust:
- In the bowl of a food processor, combine all of the crust ingredients. Pulse until the mixture forms a ball.
- Lightly spray a 24-cup mini-muffin pan with nonstick cooking spray. Shape the dough into 2-teaspoon sized balls. Press each ball down into the centers and up the sides of each cavity. A tamper or shot glass makes easy work of this, but your hands will also do the job just fine. Cover and chill for 1 hour, or until the dough is firm.
For the filling:
- Meanwhile, preheat the oven to 350°F.
- Bake the crusts until lightly browned all over and golden at the edges, about 15 to 20 minutes. Transfer to a wire rack to cool.
- For the filling: In the bowl of an electric mixer, beat all of the filling ingredients until completely smooth. Use a scoop to divide the batter among the cooled crusts.
- Bake at 350°F until the filling is set, 10 to 12 minutes. Transfer muffin pan to a wire rack to cool completely.
Notes
- Lemon Tassies may be stored in an airtight container in the fridge for up to 4 days.
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