Crust- 5 tbsp cold unsalted butter cut into chunks plus more for the pan
1 cup all-purpose flour
3 tbsp sugar
1 large egg yolk
1/2 tsp pure vanilla extract
1 tsp finely grated lemon zest
Pinch of zest
Filling- 8 ounces cream cheese
1/3 cup sugar
1 large egg
3 tbsp finely grates lemon zest
1 tbsp freshly squeezed lemon juice
1/2 tsp pure vanilla extract
Instructions
For candied lemon zest- Remove zest from lemons
with a vegetable peeler, keeping pieces long.
Remove white pith using a paring knife, and finely
julienne using a very sharp knife. Place julienned
zest in a small bowl; cover with boiling water.
Let stand for 30 minutes; drain.Bring 1 cup sugar
and the cool water to a boil in a small saucepan
over medium-high heat. When sugar is completely
dissolved, add julienned zest, reduce heat to
medium-low, and cook for 10 minutes. Remove from
heat, cover, and let stand overnight. Remove zest,
and drain on wire rack. Roll in sugar. Dry on wire
rack. Store zest in an airtight container for up
to 2 weeks.
Preheat the oven to 350 degrees with rack in upper
third. Lightly butter a 24-cup mini-muffin pan;
set aside. In a food processor fitted with a steel
blade, combine the flour and butter. Pulse 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.
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.
Set muffin pan on a baking sheet.Bake until
lightly browned all over and slightly darker at
the edges, 15 to 20 minutes. Transfer baking sheet
with muffin pan to a wire rack to cool.
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. Garnish with candied lemon peel. Let cool
completely before serving. The tassies may be
stored in an airtight container, refrigerated, for
up to 3 days.
Originally Submitted
3/28/2011
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