Tassie Cups With Lemon Curd Filling

from the wednesday circular of the rocky mountain news

• Ready In: 1 hr 55 mins
• Yields: 24 cups

Ingredients

• Tassie cups

• 1 (3 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 1  cup all-purpose flour
• 1⁄4 teaspoon salt

• Lemon Curd filling

• 3  large lemons, juice and zest of
• 1  cup sugar
• 4  eggs
• 1⁄2 cup butter, melted

Directions

1. tassie cups.
2. place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour.
3. preheat oven to 350.
4. form pastry into 24 small balls.
5. press into ungreased muffin tins and bake for 20 minutes or till light brown.
6. curd filling.
7. place zest and sugar into food processor and process till combined.
8. add lemon juice and eggs process till smooth.
9. slowly add butter to mixture pulsing as you go.
10. place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick.
11. remove tassie cups from tins and spoon filling into the depression and serve.
12. lemon curd is good for 3 weeks in a jar in the fridge.
13. time includes chill time.