• 45 Ratings

Serve these bite-sized lemon desserts at your next party where you need a sweet treat that requires zero utensils to enjoy. The only bad part about this lemon curd dessert is that once you have one, you'll be hooked!

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

50 mins
10 mins
8 mins
36 tassies


Ingredient Checklist


  • For crust, stir together flour, the 1/3 cup sugar, and 2 teaspoons shredded lemon peel in a medium mixing bowl. Cut in the 1/2 cup cold butter until mixture is crumbly. In a mixing bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water. Gradually stir yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover with plastic wrap; chill for 30 to 60 minutes or until easy to handle.

Lemon Curd:
  • Meanwhile, prepare lemon curd. In a medium saucepan, stir together the 2/3 cup sugar and the cornstarch. Stir in 2 teaspoons shredded lemon peel, the lemon juice, the 1/4 cup water, and the 2 tablespoons butter. Cook and stir the mixture over medium heat, uncovered, until thickened and bubbly.

Instructions Checklist
  • Slowly stir about half of the hot lemon mixture into the 3 beaten egg yolks. Return all of the egg mixture to the saucepan; stir to combine. Bring mixture to boiling; reduce heat. Cook and stir constantly for 2 minutes more. Transfer to a small bowl. Cover surface of lemon curd with plastic wrap; chill while pastry tassies bake.

For Tassies:
  • For tassies, preheat oven to 375 degrees F. Divide chilled dough into 36 pieces. Press one piece onto bottom and up sides of a 1-3/4-inch muffin cup; repeat with remaining pieces. Bake in the preheated oven for 8 to 10 minutes or until golden.

Instructions Checklist
  • Cool in pans on a wire rack for 10 minutes. Remove tassies from pans. Spoon a rounded teaspoon of lemon curd onto each tassie; cover with plastic wrap and chill for at least 1 hour or up to 2 hours before serving. Makes 36 tassies.


You can prepare the dough for the crusts of these elegant bites ahead of time. Wrap the dough in plastic wrap and freeze for up to 1 month. Thaw the dough in the refrigerator 1 day before working with it.

Nutrition Facts

72 calories; total fat 4g; saturated fat 2g; cholesterol 32mg; sodium 33mg; carbohydrates 9g; fiber 0g; protein 1g.


45 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
These are awesome - I'd rate them a 15 on a 1/10 scale. Perfect melding of slightly sweet crust with tart filling. Love them and can't wait to make them for others! Hubby and I ate the whole first batch.
Rating: Unrated
It doesn't say to grease the cupcake pans, nor does it say to use liners. The dough isn't short enough to come away from the sides without sticking, so I ended up with a bunch of crumbs. Delicious crumbs, but crumbs!