TASSIE CUPS WITH LEMON CURD FILLING
How to make Tassie Cups with Lemon Curd Filling
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
- Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.
- For the Filling: Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go.
- Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick and sugar has dissolved.
- Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.
- Yield: 24 cups
- Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.
- Thanks to Paula Deen
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