Recipes and Cooking Lemon Curd Tassies 4.3 (45) 2 Reviews 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 50 mins Cool Time: 10 mins Bake Time: 8 mins Total Time: 1 hrs 8 mins Yield: 36 tassies Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour ⅓ cup sugar 2 teaspoon finely shredded lemon peel ½ cup cold butter (no substitutes) 1 egg yolk, beaten 2 tablespoon cold water ⅔ cup sugar 1 tablespoon cornstarch 2 teaspoon finely shredded lemon peel ½ cup lemon juice ¼ cup water 2 tablespoon butter (no substitutes) 3 egg yolks, beaten Directions Crust: 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. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 72 Calories 4g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 72 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 32mg 11% Sodium 33mg 1% Total Carbohydrate 9g 3% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.