![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
Lemon Tassies
Nov. 19th, 2014 05:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandLemon Tassies
1/2 cup butter, softened
3 oz. Pkg. Cream cheese, softened
1-1/4 cups flour
3 Tbs. Fresh lemon juice
3 Tbs. Butter, melted
2 eggs
2/3 cup sugar
Whipped cream, for garnish
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour and beat until crumbly. Shape dough into ball.
Heat oven to 350. Spray 1-3/4 inch miniature muffin pan cups with vegetable cooking spray. Pinch off pastry 1 Tbs. At a time and press into prepared pans.
Mix lemon juice, butter, eggs and sugar into bowl. Divide evenly among cups. Bake 25-30 minutes. Remove from pan while slightly warm. Top with cream.
1/2 cup butter, softened
3 oz. Pkg. Cream cheese, softened
1-1/4 cups flour
3 Tbs. Fresh lemon juice
3 Tbs. Butter, melted
2 eggs
2/3 cup sugar
Whipped cream, for garnish
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour and beat until crumbly. Shape dough into ball.
Heat oven to 350. Spray 1-3/4 inch miniature muffin pan cups with vegetable cooking spray. Pinch off pastry 1 Tbs. At a time and press into prepared pans.
Mix lemon juice, butter, eggs and sugar into bowl. Divide evenly among cups. Bake 25-30 minutes. Remove from pan while slightly warm. Top with cream.
