Lemon Curd Tassies

Go Bold With Butter

Celebrate the start of citrus season with 2-bite Lemon Curd Tassies! Tassies are mini tarts or pies with a decadent filling – in this case creamy, sweet-tart homemade lemon curd, which is topped with sparkling candied lemon peel. Bright and cheery in both flavor and appearance, make these poppable treats for a baby or wedding shower, potluck, or just because.

Make any or all of these components ahead of time to make assembly on the day you need them a breeze.

Lemon Curd Tassies
Makes 24 tassies


For lemon curd (makes 2 cups):
6 tablespoons butter, at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/2 cup fresh lemon juice (about 2 lemons worth)
2 teaspoons lemon zest

For tassies:
1 cup flour
5 tablespoons butter, cold and sliced
1/4 cup sugar
1 large egg yolk
2 tablespoon cold water
1 teaspoon pure vanilla extract

For candied lemon peel:
1 cup sugar, divided
1/2 cup water
2 lemons


For lemon curd:
In bowl of electric mixer, or with hand mixer, cream butter and sugar together for 1 minute. Add eggs one at a time, beating until combined before adding the next one. Add egg yolks then beat to combine. Add lemon juice and beat to combine. Mixture will look curdled.

Transfer mixture to heavy-bottomed saucepan over low heat. Stir until smooth then turn heat up to medium-low and cook, stirring constantly, until mixture is thick, about 15 minutes, then stir in lemon zest. Do not boil.

Pour lemon curd into glass bowl then press plastic wrap onto surface to keep skin from forming. Refrigerate until cold. Store leftover lemon curd in air-tight container or jar in refrigerator for up to 2 weeks.

For tassies:

Preheat oven to 350°F. Add flour and cold butter into large food processor then pulse until mixture is the consistency of coarse sand. Add sugar, egg yolk, water and vanilla then process until dough comes together.

Remove dough from food processor then divide into quarters. Divide each quarter into 6 pieces then roll each piece into ball and place inside non-stick mini muffin tin cup. Press down in center of dough then up sides to form cup.

Bake for 12-14 minutes, or until barely golden brown around edges, then cool in mini muffin tins completely. Use small paring knife to help pop cooled cups out of tins.

For candied lemon peel:
Using vegetable peeler, peel only yellow portion of lemon peel, being careful not to include bitter white pith underneath.

Combine 1/2 cup sugar and water in small saucepan over medium-high heat then bring to boil and dissolve sugar. Add lemon peel then turn heat down to medium-low and simmer until peels are translucent, about 15 minutes. Drain (reserve cooking liquid*) then lay candied lemon peels on a plate to cool. Slice cooled peels into thin strips then toss with remaining 1/2 cup sugar. Shake off excess sugar then store in airtight container.

To assemble:
Dollop chilled lemon curd into center of each tassie, then garnish with candied lemon peels.

*Reserved syrup can be used for cocktails.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. all of your recipes rocks almost all of your recipes is those foods that i am presenting during my parents come for me to take visit and you know what they like it so much………………..mwhhhahhhhh thank you