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

Tip:
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