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–+ servings

Lemon Tassies with Toasted Almond Meringue

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Lemon Tassies with Toasted Almond Meringue have a flaky cream cheese crust filled with tart lemon curd and a marshmallowy topping.

Equipment

  • Pastry torch or blow torch, optional
  • Mini muffin tins

Ingredients

For the Tassie Shells:

  • ½ cup + 2 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 ⅓ cups all-purpose flour

For the Lemon Curd:

  • 4 egg yolks (reserve whites for meringue)
  • ½ cup granulated sugar
  • 3 ounces fresh lemon juice
  • 2 ounces unsalted butter
  • Pinch salt
  • Zest of 1 lemon

For the Toasted Almond Meringue:

  • 4 reserved egg whites, room temperature
  • 1 cup granulated sugar
  • Pinch salt
  • 1 teaspoon almond extract

Instructions

For the Tassie Shells:

  • In a mixer, beat butter and cream cheese until fluffy.
  • Mix in flour until smooth dough forms. Wrap in plastic and chill for at least 2 hours.
  • Form dough into walnut-sized balls. Press balls into bottoms and up sides of oiled miniature muffin tins. Refrigerate until ready to fill.

For the Lemon Curd:

  • Whisk together yolks and sugar until pale yellow in a large bowl.
  • In a small, heavy saucepan, combine lemon juice, butter, salt and zest, heating gently until butter has melted.
  • Temper egg mixture by slowly drizzling in warm butter mixture, whisking constantly.
  • Transfer back to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until thickened but not boiling.
  • Strain into a glass bowl and cover with plastic on the surface. Cool completely.
  • Preheat oven to 350°.
  • Drop about 1 teaspoon lemon curd into each Tassie shell, spreading to the sides.
  • Bake for 15 minutes until tassie filling is puffed and the shells are turning a golden color. Remove from oven and cool on a rack. Gently remove the tassies from the muffin tins.

For the Toasted Almond Meringue:

  • Combine egg whites, sugar and salt in the bowl of a stand mixer or other heat proof bowl and whisk together.
  • Fill a heavy saucepan with a couple inches of water and bring just to a simmer. Place the mixer bowl over the top of the saucepan, making sure the water does not touch the bottom of the bowl.
  • Gently whisk the egg white mixture until very warm to the touch and the sugar has dissolved. Test this by rubbing some of the mixture between your fingers to test for granuals.
  • Remove the bowl from the water bath and beat the whites with a whisk attachment on the mixer on medium speed for about 2 minutes until soft peaks form.
  • Add the almond extract and then beat on high until stiff, glossy peaks form and the meringue has cooled down.
  • Transfer the meringue to a pastry bag fitted with a decorative tip. Pipe decorations on top of the cooled tassies and use a pastry or blow torch to carefully brown the sides and tops of the meringues.
  • Store Lemon Tassies in a container at room temperature for a day or refrigerate until ready to eat.
Course: Brunch, Dessert, Fika, Holiday, Snack
Cuisine: Scandinavian, Swedish
Keyword: Lemon Tassies with Toasted Almond Meringue
Servings: 24 Tassies