Sunday, March 8, 2015

Lemon Tassies

Elegant little bites.

1 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons lemon zest
1/2 cup cold butter, diced into 1/2-inch cubes
egg yolk, beaten
2 tablespoons cold water
Stir together flour, sugar and zest in a mixing bowl.
Cut in cold butter until mixture is crumbly.
In a small bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water.
Gradually stir yolk mixture into flour mixture.
Knead the dough just until a ball forms.
Shape into a ball and chill for 30 to 60 minutes.
Preheat oven to 375 degrees.
Divide dough into 36 pieces.
Press one piece onto bottom and up sides of a mini muffin tin.
Repeat with remaining pieces.
Bake in the preheated oven for 8 to 10 minutes.
Cool in tins on a wire rack for 10 minutes.
Remove tassies from pans.
One to two hours before serving, spoon a rounded teaspoon of lemon curd onto each tassie.
Makes 36 tassies.

Lemon Curd Recipe

You can prepare the dough for the crusts ahead of time.
Wrap the dough in plastic wrap and freeze for up to 1 month.
Thaw the dough in the refrigerator overnight.

Printable Recipe