Meyer Lemon Tassies

I find citrus to be a ray of sunshine during these cold winter months. And nothing puts a smile on my face more than finally seeing those delightful Meyer Lemons at the grocery store. I love all citrus, but there's something special about a Meyer Lemon.  They have a spectacular hue that's more orange than yellow and they are sweet and less tart than a regular lemon.  Not to mention you can only get them during the winter months.  A sparkling winter citrus gem, if you ask me. 

I needed something to cheer me up and remind me of the warmer, sunnier spring and summer months that are around the corner.  I picked up a bag of gorgeous Meyer Lemons at the store last week and decided I wanted to make some kind of tart.  I incorporated cream cheese and lemon for the filling and made my own cute tassie cups.   Tassie cups are made using a simple pastry dough and by pressing the dough into mini muffin tins.  Buying pre-made tarts is a quicker alternative, but not nearly as dainty.  

Meyer Lemon Tassies are the ideal way to chase away the winter blues and are sure to put a smile on your face.  The filling is fresh and light and the pastry is flaky and melts in your mouth.  I adore the dainty two-bite size of the tassie cups, too.  Convenient and scrumptious - what more could you ask for? 

Meyer Lemon Tassies

Tassie Cups:

3-ounces cream cheese, softened

1/2 cup butter, softened

1 and 1/2 cups all-purpose flour

1/4 teaspoon salt

Filling:

5 ounces cream cheese, room temperature

1/3 cup sugar

2 large eggs

1/4 cup freshly squeezed Meyer Lemon juice, approx 2 Meyer Lemons

1/4 tsp vanilla extract

Directions

For the Tassie Cups

Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.

Preheat the oven to 350 degrees F.

Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of an ungreased mini muffin tin.

Bake for 15-20 minutes, until lightly browned.

For the Filling

In a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon juice, and vanilla until completely smooth.

Carefully fill the cooled crusts using a spoon or cookie scoop.

Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. 

Transfer muffin pan to a wire rack..   Let cool completely before serving. 

The tassies may be stored in an airtight container, in the refrigerator for up to 5 days.


Adapted from Paula Deen and Joy of Baking