I find citrus to be a ray of sunshine during these cold winter months. And nothing puts a smile on my face more than finally seeing those delightful Meyer Lemons at the grocery store. I love all citrus, but there’s something special about a Meyer Lemon. They have a spectacular hue that’s more orange than yellow and they are sweet and less tart than a regular lemon. Not to mention you can only get them during the winter months. A sparkling winter citrus gem, if you ask me.
I needed something to cheer me up and remind me of the warmer, sunnier spring and summer months that are around the corner. I picked up a bag of gorgeous Meyer Lemons at the store last week and decided I wanted to make some kind of tart. I incorporated cream cheese and lemon for the filling and made my own cute tassie cups. Tassie cups are made using a simple pastry dough and by pressing the dough into mini muffin tins. Buying pre-made tarts is a quicker alternative, but not nearly as dainty.
Meyer Lemon Tassies are the ideal way to chase away the winter blues and are sure to put a smile on your face. The filling is fresh and light and the pastry is flaky and melts in your mouth. I adore the dainty two-bite size of the tassie cups, too. Convenient and scrumptious – what more could you ask for?
Ingredients
- Tassie Cups:
- 3- ounces cream cheese softened
- 1/2 cup butter softened
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Filling:
- 5 ounces cream cheese room temperature
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup freshly squeezed Meyer Lemon juice approx 2 Meyer Lemons
- 1/4 tsp vanilla extract
Instructions
- For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of an ungreased mini muffin tin.
- Bake for 15-20 minutes, until lightly browned.
- For the Filling: In a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon juice, and vanilla until completely smooth.
- Carefully fill the cooled crusts using a spoon or cookie scoop.
- Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes.
- Transfer muffin pan to a wire rack.. Let cool completely before serving.
- The tassies may be stored in an airtight container, in the refrigerator for up to 5 days.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
Notes
Adapted from Paula Deen and Joy of Baking
Did you make this recipe?Mention @culinarycool or tag #culinarycool!
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