Lemon Curd Tassies recipe

2 servings

1/2 cup butter, softened

1 (3 ounce) package cream cheese, softened

1 cup all-purpose flour

1/2 teaspoon lemon zest

3 eggs

1 1/4 cups white sugar

1/3 cup lemon juice

1/4 cup butter

Blend butter and cream cheese together; stir in flour.

Cover; chill 1 hour.

On lightly floured surface, roll dough to 1/8 inch thickness.

Cut in 3 inch rounds with scalloped cookie cutter.

Pat rounds in 1 3/4 inch muffin pans.

Bake tart shells at 400 degrees F (200 degrees C) for 10 to 12 minutes.

Cool in pans.

To Make Filing: Grate 1/2 teaspoon lemon peel; set aside.

In saucepan combine 3 well-beaten eggs, 1 1/4 cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine.

Cook and stir over low heat till thick, about 15 minutes.

Remove from heat; stir in lemon peel.

Chill.

Spoon a rounded teaspoonful of filling into each shell.

If desired, top with toasted slivered almonds.

Chill.