• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Culinary Cool

Regina Food and Travel Blogger

  • Home
  • Start Here!
  • Recipes
  • Bucket List
  • Contact

Meyer Lemon Tassies

January 20, 2014 by Nicole Leave a Comment

Pin
Share
Tweet
Meyer Lemon Tassies
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.
Meyer Lemon Tassies
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?
Print

Meyer Lemon Tassies

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

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of an ungreased mini muffin tin.
  4. Bake for 15-20 minutes, until lightly browned.
  5. For the Filling: In a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon juice, and vanilla until completely smooth.
  6. Carefully fill the cooled crusts using a spoon or cookie scoop.
  7. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes.
  8. Transfer muffin pan to a wire rack.. Let cool completely before serving.
  9. The tassies may be stored in an airtight container, in the refrigerator for up to 5 days.

Recipe Notes

Adapted from Paula Deen and Joy of Baking

 

Pin
Share
Tweet

Filed Under: Cakes & Pastry Tagged With: Meyer Lemon

Previous Post: « Spicy Italian Sausage Soup
Next Post: Gluten Free Chocolate Chip Brownies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

meetnicole

I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Email Newsletter

Sign up to receive email updates and to hear what's going on with Culinary Cool!

A Few of My Favourites!

Small white plate with a tower of chocolate cookies on top. Each chocolate cookie is half dipped in white chocolate with sprinkles. Two cups of hot chocolate and marshmallows in background
Cranberry Bliss Cookies | Culinary Cool www.culinary-cool.com
Peppermint Mocha Shortbread Cookies | Culinary Cool www.culinary-cool.com
White Chocolate Lentil Cookies | Culinary Cool www.culinary-cool.com
Certified Yummly Recipes on Yummly.com my foodgawker gallery

Archives

Categories

Copyright © 2021 Culinary Cool ยท Log in