Tassie Cups with Lemon Curd Filling

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball.

3. 3

   Wrap in plastic wrap and chill until firm, about 1 hour.

4. 4

   Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins.

5. 5

   Bake for 20 minutes, until lightly browned.

6. 6

   For the Filling: Place the zest and sugar in a food processor and process until combined.

7. 7

   Add the lemon juice and eggs and process until smooth.

8. 8

   Slowly add the butter to the mixture, pulsing as you go.

9. 9

   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.

10. 10

    Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.

11. 11

    Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

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