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Lemon Tassies
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- #44132
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
Crust
1 package (3 ounce size) cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
Filling
3 tablespoons fresh lemon juice
3 tablespoons melted butter, cooled
2 eggs, beaten
2/3 cup sugar
directions
Combine the cream cheese and butter in a mixing bowl. Beat on medium speed with an electric mixer until completely blended.
With the mixer running, add the flour. Mix until a dough forms.
Form the dough into a ball and cover with plastic wrap. Place in the refrigerator for one hour.
Preheat the oven to 350 degrees F.
Divide the dough into 1-inch balls. Press each dough ball onto the bottom and sides of the cups of an ungreased miniature muffin tin.
Combine the lemon juice, melted butter, eggs, and sugar in a bowl and mix until uniform in color. Divide the filling among the crusts.
Place the pan in the oven and bake at 350 degrees F for 35-40 minutes or until set.
Let cool completely. Top with whipped cream just before serving.
nutrition data
Nutritional data has not been calculated yet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
April 10, 2011
I baked them for only 20 mins and they are wonderful! I used a nonstick pan and played around with the oven temp. I had extra large eggs so I only used one for the filling, also added some of the lemon rind (grated). The filling was perfect. Thanks
December 19, 2010
These were absolutely wonderful! We used refridgerated pie crust dough instead of the crust recipe and I used the food processor to blend the filling ingredients. Yummy!! Thank you!