Wednesday, February 24, 2010

Lemon Tassies


139. One of my favorite flavors is lemon and I just adore this recipe for little Lemon Tassie Cookies. I found a recipe that Paula Deen makes and it is so good! You can find it here.
I purchased a bag of beautiful Meyer Lemons and washed them well. I like to add lemon zest to my lemon curd for additional flavor. I also like to use a cookie scoop so you will have the same amount of dough in each cup. Brilliant!
Lemon Tassies

1/2 cup of butter or margarine
1 (3-ounce) package of cream cheese, softened
1 1/4 cups of all purpose flour
Vegetable cooking spray
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon grated lemon zest
1/3 cup of water
1/3 cup fresh lemon juice
1 large egg, lightly beaten
Fresh whipped topping
Lemon zest

Directions:
Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour, beating well. Shape pastry into 24 (1-inch) balls. Press balls into miniature (1 3/4-inch) tart pans coated with cooking spray or use a non-stick pan.

Combine sugar, cornstarch, and lemon rind in a bowl. Gradually add water and lemon juice; stir until blended. Add egg and beat till mixed. Spoon filling evenly into pastry shells. Bake at 350 degrees for 20 to 22 minutes or until golden. Cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
Top each with whipped topping and lemon zest or powdered sugar. Yield: 24 tassies.

I had extra dough so I placed several white chocolate melting disks into the crust and baked them. So good!
~ Alfred E. Neuman

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