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| Lemon Curd Tassies |
"A outstanding mixture of flavors!"
Ingredients :
- half cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup all-reason flour
- half of teaspoon lemon zest
- three eggs
- 1 1/four cups white sugar
- 1/3 cup lemon juice
- 1/4 cup butter
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
- On lightly floured surface, roll dough to at least one/8 inch thickness. Cut in three inch rounds with scalloped cookie cutter. Pat rounds in 1 3/four inch muffin pans. Bake tart shells at 400 ranges F (two hundred tiers C) for 10 to 12 minutes. Cool in pans.
- To Make Filing: Grate half of teaspoon lemon peel; set aside. In saucepan combine 3 nicely-beaten eggs, 1 1/four cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine. Cook and stir over low heat till thick, about 15 mins.
- Remove from warmness; stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into every shell. If desired, pinnacle with toasted slivered almonds. Chill.
Notes :
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