Lemon Tassies

We planned an event for some missionary friends of ours here on the central coast.  They wanted to do an informational talk about what they do in Africa, and invited us to plan the event as well as a dessert.  A friend of ours made chocolate dipped mini cupcakes (yum!).  The second dessert was mini strawberry shortcake triffles in votive candle holders.  The last dessert we made were mini lemon tassies.  They were outstanding!  These would all be great for a tea party as well.  The recipe is courtesy of Martha Stewart


  • 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt


  • 8 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 3 tablespoons finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. Combine the flour and butter using a food processor or a fork. Pulse or mash 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.
  2. 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. Make sure the bottom of each cup is pressed thinly.  A thick crust on the bottom does not taste as good.
  3. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Do not over bake as these will bake again when the filling is put in.  Transfer muffin pan to a wire rack to cool.
  4. 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. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days or frozen and defrosted at room temperature before serving.

If you are doing any event planning, this is sure to please!!


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