Lemon Tassies

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar

  • 2 teaspoons lemon zest

  • 1/2 cup cold butter, diced into 1/2-inch cubes

  • egg yolk, beaten

  • 2 tablespoons cold water

 

Stir together flour, sugar and zest in a mixing bowl.

Cut in cold butter until mixture is crumbly.

In a small bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water.

Gradually stir yolk mixture into flour mixture.  

Knead the dough just until a ball forms.

Shape into a ball and chill for 30 to 60 minutes.

Preheat oven to 375 degrees.

Divide dough into 36 pieces.

Press one piece onto bottom and up sides of a mini muffin tin.

Repeat with remaining pieces.

Bake in the preheated oven for 8 to 10 minutes.

Cool in tins on a wire rack for 10 minutes.

Remove tassies from pans.

One to two hours before serving, spoon a rounded teaspoon of lemon curd onto each tassie.

Makes 36 tassies.

 

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