Tassie Cups with Lemon Curd Filling

I have never heard of a "tassie cup" before and can only assume it was originally created by a southern gay boy before making it to Paula Deen's recipe box. A tassie cup is really just a small shell of pastry crust that is filled with deliciousness. These tart mini pies are amazing, but I have to warn you that the process of making 24 mini muffin-sized crusts can be pretty tedious. My mom used to make a similar dessert for her lady friends luncheons, but bought premade shells and filled the with lemon curd from a jar. Hers were more jelly-like and the crusts were pretty tasteless. I urge you not to half-ass your tassie cups.

Tassie Cups with Lemon Curd Filling

Tassie Cups:
1 (3-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 teaspoon salt

Lemon Curd Filling:
3 large lemons, zested and juiced
1 cup sugar
4 eggs*
1/2 cup butter, melted

Preheat the oven to 350 degrees F.

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.

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.

For the Filling: 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 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.

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