Lemon Curd Tassie Cups

By KimberlyB

Ingredients

• CRUST
• 3 oz cream cheese, soft
• 1/2 cup butter, soft
• 1 cup flour
• 1/4 tsp salt
• FILLING
• 3 Large lemons, juiced and zest
• 1 cup sugar
• 4 eggs
• 1/2 cup butter, melted

Preparation

Step 1

Preheat oven to 350'.

Crust: In a food processor combine all crust ingredients, pulse until it comes together in a ball. Chill for 1 hour. This will make 24 mini cupcake crust. Form into 24 small balls and lightly press into mini cupcake pan. Bake 20 minutes.

Fillin: In a food processor, add the juice of the lemons, zest and eggs. Give a quick pulse to break all up. SLOWLY all the butter until combined. In a double boiler, cook filling about 5 minutes until thick. Pour into cooled crust and refridgerate. Top with a dollop of cream or a drizzle of chocolate. Enjoy.