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Meyer Lemon Tassies

Meyer Lemon Tassies

Course Dessert
Cuisine American
Keyword Meyer Lemon


  • 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


  • 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