TASSIE CUPS WITH LEMON CURD FILLING
A bite-sized homemade dessert that is great for parties.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 °F.
- For the Tassie cups: Place flour, 1/2 cup butter, cream cheese and salt in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
- Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.
- Lemon Curd Filling
- Grate the zest from the lemons, then juice the lemons. Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the 1/2 cup melted butter to the mixture, pulsing as you go.
- Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick.
- Remove tassie cups from muffin tins, spoon lemon curd in the center and serve. Makes 24 cups.
- Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.
LEMON-FILLED CUPCAKES
My family requests that I make these cupcakes every time I come home. For all lemon lovers!
Provided by Carlie O'Neal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
- Spoon batter into the prepared muffin cups, filling them about 2/3 full.
- Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
- Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
- Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g
TASSIE CUPS WITH LEMON CURD FILLING
Make and share this Tassie Cups With Lemon Curd Filling recipe from Food.com.
Provided by gregory schulte
Categories Dessert
Time 1h55m
Yield 24 cups
Number Of Ingredients 8
Steps:
- tassie cups.
- place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour.
- preheat oven to 350.
- form pastry into 24 small balls.
- press into ungreased muffin tins and bake for 20 minutes or till light brown.
- curd filling.
- place zest and sugar into food processor and process till combined.
- add lemon juice and eggs process till smooth.
- slowly add butter to mixture pulsing as you go.
- place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick.
- remove tassie cups from tins and spoon filling into the depression and serve.
- lemon curd is good for 3 weeks in a jar in the fridge.
- time includes chill time.
Nutrition Facts : Calories 145.1, Fat 9.8, SaturatedFat 5.9, Cholesterol 59.5, Sodium 101, Carbohydrate 13, Fiber 0.2, Sugar 8.6, Protein 2
LEMON DREAM TASSIES
Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
- Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
- Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
- Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
- In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g
LEMON CURD FILLING
The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream
Provided by Kirstin in the Couv
Categories Dessert
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a non-reactive saucepan, whisk yolk and sugar until well combined.
- Add remaining ingredients except lemon zest.
- Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
- DO NOT ALLOW TO BOIL.
- Pour through strainer, stir in zest.
- chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Nutrition Facts : Calories 1139, Fat 64.3, SaturatedFat 35.7, Cholesterol 859.7, Sodium 196.1, Carbohydrate 136.2, Fiber 0.3, Sugar 130, Protein 11.6
LIME CURD PUFF PASTRY CUPS
These Lime Curd Puff Pastry Cups are packed with flavor and are so easy to create! Any curd can be used to whip these up. Lemon curd, lime curd or any other fruit curd would work well! This quick and easy treat is one you can make ahead of time and enjoy later!
Provided by Janelle
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425*F
- If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
- Make Lime Curd if you have not done so already.
- Once puff pastry sheets are malleable, unfold puff pastry sheets.
- Cut each sheet at the crease marks to create 3 long strips per sheet. Then cut three strips across to create 9 squares. Repeat steps 4 & 5 for second sheet of puff pastry.
- Spray a muffin tin with non-stick spray.
- Place one square of puff pastry in easy muffin cup. Gently press down to create a cup.
- Place a Tablespoon of Lime Curd in the center of each puff pastry cup.
- If you do not want the meringue topping, skip down to step #16
- Pour egg whites in a new VERY CLEAN bowl.
- Whip egg whites until big, glossy and smooth.
- Add cream of tartar and whip for 30 seconds more.
- While whipping, slowly add sugar about a Tablespoon at a time all sugar has been added.
- Continue beating until stiff peaks form.
- Scoop whipped Meringue on top of lime curd.
- Bake for 10 Minutes or until puff pastry sheets are puffed and golden and meringue is golden on the peaks.
- Remove from oven. Allow to cool then remove from muffin tin.
- Sprinkle any cups without meringue with powdered sugar.
- Devour! Store extras in an air tight container for up to 4 days.
Nutrition Facts : Calories 40 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON MERINGUE CUPCAKES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, flour, baking powder, salt, vanilla extract, milk, lemon juice, egg yolks, sugar, lemon juice, lemon zest, butter, egg whites, sugar, cream of tartar
Provided by Vaughn Vreeland
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325ºF (170ºC).
- In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
- Add the eggs one at a time, mixing until incorporated.
- Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
- Add the vanilla, milk, and lemon juice, and mix until incorporated.
- Scoop mixture into a lined cupcake tin about ¾ full.
- Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
- Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.
- Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.
- Once the curd coats the back of a spoon, add the butter and stir until melted.
- Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn't form on top.
- Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.
- Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.
- Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.
- Add lemon curd into the cupcakes and frost them with the meringue.
- Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!
- Enjoy!
Nutrition Facts : Calories 538 calories, Carbohydrate 56 grams, Fat 29 grams, Fiber 1 gram, Protein 13 grams, Sugar 36 grams
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