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?
Meyer Lemon Tassies
- Tassie Cups:
- 3- ounces cream cheese softened
- 1/2 cup butter softened
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 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
- 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.
Adapted from Paula Deen and Joy of Baking