Tassie Cups with Lemon Curd Filling
Bright, zesty, and irresistibly creamy, these Tassie Cups with Lemon Curd Filling are the ultimate bite-sized dessert for citrus lovers. Featuring a buttery cream cheese tart shell that’s perfectly crisp and golden, these mini treats cradle a luscious homemade lemon curd bursting with tangy-sweet flavor. Made with fresh lemon juice and zest, the curd is silky smooth and rich, offering a refreshing contrast to the delicate pastry. Each cup is easy to assemble and can be topped with a dusting of powdered sugar for an elegant finish. Perfect for parties, brunches, or a sweet indulgence any time of the day, these tartlets deliver gourmet flavor with simple, approachable techniques. Ready in under an hour and yielding 24 delicious servings, these lemon curd tassie cups are sure to become a staple in your dessert repertoire.
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Recipe Information
Ingredients
- 113 g Unsalted butter (softened)
- 113 g Cream cheese (softened)
- 130 g All-purpose flour
- 1 pinch Salt
- 3 pcs Large eggs
- 150 g Granulated sugar
- 80 ml Lemon juice (freshly squeezed)
- 1 tbsp Lemon zest
- 56 g Unsalted butter (for lemon curd, room temperature)
- 1 tbsp Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy, about 2-3 minutes.
Gradually add the flour and a pinch of salt, mixing until a soft dough forms.
Divide the dough into 24 equal pieces (about 1 tablespoon each) and roll each piece into a ball.
Press each dough ball into the wells of a mini muffin tin, ensuring they are evenly pressed up the sides to form small tart shells. Chill the pan in the refrigerator for 30 minutes.
Preheat the oven to 375°F (190°C).
While the tart shells chill, prepare the lemon curd. In a medium saucepan, whisk together the eggs, granulated sugar, lemon juice, and lemon zest until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes. Do not let it boil.
Remove the saucepan from heat and whisk in the butter until smooth and fully incorporated. Strain the curd through a fine mesh sieve to remove any lumps. Let it cool to room temperature.
Bake the chilled tart shells in the preheated oven for 15-17 minutes, or until golden brown. Let them cool completely in the pan before carefully removing them.
Once the tart shells and lemon curd are both cool, spoon the lemon curd into each shell, filling them generously.
Optionally, sprinkle powdered sugar over the finished Tassie Cups for garnish before serving.
Enjoy your delightful Tassie Cups with Lemon Curd Filling!
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 164.0 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
