Lemon Chess Tassies Mini Recipes

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LEMON TASSIES



Lemon Tassies image

Lemony and delicate. For a variation add poppy seeds to the filling. Chilling time for the dough is not included.

Provided by PetsRus

Categories     Tarts

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
3 tablespoons lemon juice
3 tablespoons butter, melted
1 teaspoon grated lemon zest
2 eggs, beaten
2/3 cup sugar

Steps:

  • Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
  • Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
  • Combine filling ingredients and mix well, divide among tart shells.
  • Bake 25-30 minutes or until set.
  • Cool them for several minutes and gently remove them from the tins.

Nutrition Facts : Calories 105.7, Fat 6.9, SaturatedFat 4.2, Cholesterol 33.4, Sodium 63.9, Carbohydrate 9.8, Fiber 0.2, Sugar 5.8, Protein 1.3

LEMON COCONUT TASSIES



Lemon Coconut Tassies image

Make and share this Lemon Coconut Tassies recipe from Food.com.

Provided by evelynathens

Categories     Tarts

Time 30m

Yield 24 tassies

Number Of Ingredients 6

2 eggs
1/2 cup sugar
2 tablespoons melted butter
1/2 teaspoon lemon, zest of, finely grated
1 tablespoon lemon juice
1/4 cup desiccated coconut

Steps:

  • Preheat oven to 350F. Make tassie pastry (#59854) and line mini muffin cups with pastry.
  • Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
  • Stir in the coconut.
  • Divide among 24 mini muffin cups or tassie cups.
  • Bake for 20-25 minutes.
  • Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
  • If they cool in the pan too long, they are more difficult to remove.
  • Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.

Nutrition Facts : Calories 34.8, Fat 1.6, SaturatedFat 1, Cholesterol 18, Sodium 16.9, Carbohydrate 4.7, Fiber 0.1, Sugar 4.5, Protein 0.6

LEMON CHESS TART



Lemon Chess Tart image

Make and share this Lemon Chess Tart recipe from Food.com.

Provided by Witch Doctor

Categories     Tarts

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 lb cold unsalted butter
1/2 cup ice water
1/4 cup lemon juice
1 tablespoon lemon zest
8 tablespoons butter
1 1/8 cups sugar
1 tablespoon cornstarch
4 eggs

Steps:

  • For the Tart Shell:.
  • In Cuisinart, blend all ingredients while adding the butter in quarter-inch pieces.
  • Drizzle in chilled water until dough is thick or holds together when pushing together with fingers.
  • Move dough onto wax paper. Press into 1" thick disk and chill for at least one hour. Then press into 10" tart pan.
  • Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper.
  • Let tart shell rest at room temperature until ready to fill.
  • For the Filling:.
  • Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together.
  • Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel.
  • Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles.
  • Allow to cool, slice and top with berries if desired.

Nutrition Facts : Calories 712.1, Fat 49.6, SaturatedFat 30.2, Cholesterol 263.1, Sodium 258, Carbohydrate 62, Fiber 0.9, Sugar 40.2, Protein 7.4

LEMON DREAM TASSIES



Lemon Dream Tassies image

Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup whole almonds, ground
6 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
1 jar (12 oz) lemon curd
2/3 cup Betty Crocker™ whipped fluffy white frosting
1/2 cup Cool Whip frozen whipped topping, thawed
1 teaspoon grated lemon peel
2 tablespoons sliced almonds

Steps:

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
  • Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
  • Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
  • In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g

LEMON TASSIES



Lemon Tassies image

Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24

Number Of Ingredients 16

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract

Steps:

  • For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
  • Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
  • Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
  • Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
  • Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
  • Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

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