Lemon Curd Tassie is a traditional American recipe for a classic pastry shell stuffed into muffin tins that are filled with a fresh curd made from lemon zest, eggs, sugar, lemon juice and butter. The full recipe is presented here and I hope you enjoy this classic American version of: Lemon Curd Tassie.
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A tassie is a word derived from the French tassette for pouch or small cup. The traditional version is for 'Pecan Tassies' and probably originated in the American South. This version lemon curds as a filling.
Ingredients:
For the pastry:
12 tbsp melted unsalted butter
45g + 2 tbsp sugar
1 tsp vanilla extract
1/4 tsp salt
280g plain flour
For the filling:
1/2 tsp grated lemon zest
3 eggs, well beaten
220g sugar
80ml lemon juice
45g butter
Method
Form the pastry by combining the melted butter, sugar, vanilla, and salt in a bowl. Slowly add the flour and mix until just incorporated. Divide the dough in half, tip onto a floured surface and press each piece into a rough 10cm square. Cut each square into 12 equal pieces and shape each piece into a ball.
Grease two 12-cup miniature muffin or cake pans, place one dough ball into the bottom of each and press it evenly over the bottom and all the way up the sides of the cup so that it forms a neat rim. Place in an oven pre-heated to 190°C and bake for 10 minutes. Allow to cool in the pan.
Meanwhile combine the eggs, sugar, lemon juice, lemon zest and butter in a pan. Continue to cook over low heat until nicely thickened (about 15 minutes). Remove from the heat and allow to cool then spoon into each pastry cup. Chill before serving.
