Tessa’s Recipe Rundown
Taste: So bright, fresh, citrusy, and tangy. Ultra refreshing!
Texture: The crust is somewhere in between a sugar cookie and shortbread and the filling is smooth and rich.
Ease: Super duper easy. The ingredients are simple and there’s not too many of them. The most time consuming part is actually shaping the dough inside the mini muffin tin and filling each little tassie.
Appearance: Absolutely adorable!
Pros: Fun, easy, and fresh treat.
Cons: None!
Would I make this again? Absolutely, and you can use any fresh citrus you have on hand!
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You know the saying “when it rains it pours?” I think it’s especially true with tech issues. It seems like once something starts to go awry suddenly everything that is remotely digital hates you and wants to make your life miserable.
As a kid I always had a fear (and maybe also a fantasy) of my toys coming alive at night. A few scary movies I probably should have never watched definitely fueled this fear. Let’s just say it didn’t take long for me to demand all my porcelain dolls be banished from the house. Their eyes totally follow you around the room!! Right?!
Sometimes I have flashbacks to this in thinking that all the technology I own is conspiring together and just laughing at all the little problems it causes me. Then I have to remind myself that A, I’m not that crazy (hopefully). And B, technology is AMAZING. I have to remember just how lucky I am to live in the 21st century where we have tiny devices that can connect us to the entire world with one swipe. Just that thought makes technology seem not so evil after all!
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Lemon Tassies
Ingredients
For the crust
- 3 ounces cream cheese, room temperature
- 1 stick (4 ounces) unsalted butter, room temperature
- 1 1/2 cups (6.75 ounces) all-purpose flour*
- 2 tablespoons extra fine granulated sugar
- 1/4 teaspoon fine salt
For the filling
- 8 ounces cream cheese, room temperature
- 1/3 cup extra fine granulated sugar
- 1 large egg
- 2 tablespoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
For the crust:
- In the bowl of a food processor, combine all of the crust ingredients. Pulse until the mixture forms a ball.
- Lightly spray a 24-cup mini-muffin pan with nonstick cooking spray. Shape the dough into 2-teaspoon sized balls. Press each ball down into the centers and up the sides of each cavity. A tamper or shot glass makes easy work of this, but your hands will also do the job just fine. Cover and chill for 1 hour, or until the dough is firm.
For the filling:
- Meanwhile, preheat the oven to 350°F.
- Bake the crusts until lightly browned all over and golden at the edges, about 15 to 20 minutes. Transfer to a wire rack to cool.
- For the filling: In the bowl of an electric mixer, beat all of the filling ingredients until completely smooth. Use a scoop to divide the batter among the cooled crusts.
- Bake at 350°F until the filling is set, 10 to 12 minutes. Transfer muffin pan to a wire rack to cool completely.
Has anyone made these? The recipe does not appear to be on the Imperial Sugar website. Is there a direct link that you can provide?
Thanks
Question: Can these be served without refrigeration required after baking; e.g to place at a picnic?
Question: Can these be made ahead and without refrigeration required after baking; e.g to place at a picnic?
bite sized snacks are a win! I hope your technology woes have been solved!!
Yep! No porcelain dolls at my house either!
Glad I’m not the only one!
These are look so cute and sound so good. Haha I also had a porcelain doll that was absolutelly adorable, but it had a certain creep factor.
Haha yes! I think it’s the combination of both the cuteness and the creepiness that is the most unsettling 😉