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Lemon Tassies

Recipe photo courtesy of Victor Schraeger

Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."

Source: Martha Stewart Living, January 2002


For the Candied Lemon Zest:

For the Crusts:

For the Filling:


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How would you rate this recipe?
  • lnackihotmail
    18 SEP, 2015
    Delicous! Double the crust recipe for sure. It IS very crumbly when you mix it, I added a little bit of water to stick everything together. After that, it was fine. I pre-baked the crusts with no issue. I used a mini muffin tin and greased with an excess amount of butter. I pressed the crusts in very firmly and thin to allow for maximum amount of filling. After the pre-bake, I loosened each crust, they removed from the pan just fine in the end. Topped each tassie with a 1/4 of a fresh raspberry.
  • ess1
    23 APR, 2012
    can you freeze this recipe?
  • Juliacr
    7 OCT, 2011
    These tassies are amazing and well worth the effort. I followed Monica H's recipe for the correct filling-crust ratio (which was really just doubling the crust recipe) and I had the perfect amount of both. However, I wouldn't prebake the crusts. The recipe calls for 18-20 mins to bake them; mine were overdone at 15 min. Perhaps its just my oven, but I tried the next batch without prebaking the crusts and they were just right. Just keep it in mind...
  • Sleepykitties
    12 JUN, 2011
    These are delicious!The only issue is that the cookie/filling ratio seems off. I doubled the recipe to get 48 tassies and ended up w/ 24 cookie parts (the orig. yield) and 48 filling parts. If you are going to make this recipe & you want the orig. yield of 24: double the cookie part and leave the filling part as is. If you want 48: triple the cookie part and double the filling part.Don't let this deter you from trying this recipe - they are truly delicious.
  • OT1Kanobi
    19 FEB, 2011
    These were delightful! We changed the recipe, used strawberry cream cheese and had them for a baby shower-girl of course. Everyone raved. They are a bit time consuming but well worth it.
  • hannahlj
    16 JAN, 2011
    These are one of my favourites but the crust is a bit time consuming. It is worth it!
  • lweihmuller
    26 AUG, 2009
    The "candied" zest strips go on top. The finely grated zest "not candied" go in the filling.
  • jimsonly
    20 AUG, 2009
    How come? I wrote a negative comment about this
  • gomomgo123
    6 JUL, 2009
    I made two batches of the lemon tassies tonight and neither one turned out right! I used lemon zest from the store and it tasted bitter. For this recipe do you use the candied lemon zest in the recipe as well or the store bought kind. Also it calls for three tablespoons of lemon zest. Is this right?
  • ericpkeaton
    13 JUN, 2009
    when baking these, they turned out perfectly. the only problem was that they were too small to hold the filling, and i was left with an almost-full bowl of the filling. i decided to make another batch of the crust, and this time i only split it into 12 parts - so they would fit into an regular-sized, 12 cup muffin pan. these held a lot more of the filling, and were very appropriately sized.

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