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Tassie Cups Recipe

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Tassie Cups image
Ellie & Stuart Kyle

 

This recipe for Tassie Cups, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Tassie cups:
3 oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 1/2 c. flour
1/4 tsp. salt
Lemon Curd filling:
3 lg. lemons, zested & juiced
1 c. sugar
4 eggs
1/2 c. butter, melted

Directions:
Directions:
Pre-heat oven to 350. Place all of the ingredients in a food processor & pulse until the mixture forms a ball. Wrap in plastic wrap & chill until firm, about 1 hour. Form the pastry into 24 small balls; press w/ fingers into the bottom & up the sides of ungreased miniature muffin tins. Bake 20 minutes, until lightly browned.
For the filling: place the zest & sugar in a food processor & process until combined. Add the lemon juice & eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go. Place the mixture in the top of a double boiler & cook over simmering water for about 5 minutes, until thick & sugar has dissolved. Remove tassie cups from muffin tins, spoon lemon curd in the center & serve. Lemon curd will keep in a jar in fridge for up to 3 days.

Personal Notes:
Personal Notes:
I love lemon and this is a delightful little treat courtesy of Paula Deen.

 

 

 

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