Lemon Tassies Recipes

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.

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

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.

Steps:

• 1. Preheat 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.
• 2. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
• 3. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
• 4. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
• 5. 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.

Steps:

• LEMON CHESS TASSIES:.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add flour to butter mixture, beating at low speed.
• Shape dough into 48 balls; cover and chill 1 hour.
• Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
• Spoon LEMON CHESS PIE FILLING evenly into tart shells.
• Bake at 350 deg F for 25 minutes or until set.
• Cool in pans on wire racks for 10 minutes.
• Remove from pans; cool completely on wire racks.
• LEMON CHESS PIE FILLING:.
• Whisk together all ingredients.
• Use filling immediately.
• Makes 3 cups filling.

Steps:

• 1. Beat 1/2 cup butter and cream cheese together until light and fluffy.
• 2. Add flour and beat until crumbly.
• 3. Shape dough into ball.
• 4. Preheat oven to 350 degrees F.
• 5. Spray 1 3/4" mini-muffin pans with oil.
• 6. Pinch off pastry, 1 Tbsp. at a time and press into prepared pans.
• 7. Mix juice, 3 Tbsp. melted butter, eggs and sugar in bowl. Divide filling evenly between cups.
• 8. Bake 40-45 minutes.
• 9. Remove from pans while slightly warm. Cool on wire racks.
• 10. Before serving, top each with a dollop of whipped cream.

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.

Steps:

• DOUGH:.
• Lightly grease 24 mini muffin cups.
• in a food processor, combine the flour and butter.
• Process in an off/on pulses until mixture is the consistency of fine crumbs.
• In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended. Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess. divide the dough into quarters.
• Divide each quarter into 6 equal portions. Shape the portions into balls with lightly greased hands.
• Flatten each ball slightly. Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
• Set the muffin tins on a baking sheet. Preheat oven to 350 -- *.
• Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
• Transfer the baking sheet with the muffin pans to wire racks.
• FILLING:.
• in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
• Transfer the filling to a 2 cup measure with a spout.
• Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups. bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges. Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color. 4-5 minutes more.
• Transfer the muffin pans to wire racks. Let stand until completely cooled. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
• Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
• While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

Steps:

• In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

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.