Lemon Tassies

We planned an event for some missionary friends of ours here on the central coast.  They wanted to do an informational talk about what they do in Africa, and invited us to plan the event as well as a dessert.  A friend of ours made chocolate dipped mini cupcakes (yum!).  The second dessert was mini strawberry shortcake triffles in votive candle holders.  The last dessert we made were mini lemon tassies.  They were outstanding!  These would all be great for a tea party as well.  The recipe is courtesy of Martha Stewart

Crust:

  • 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt

Filling:

  • 8 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 3 tablespoons finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. Combine the flour and butter using a food processor or a fork. Pulse or mash until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
  2. Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Make sure the bottom of each cup is pressed thinly.  A thick crust on the bottom does not taste as good.
  3. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Do not over bake as these will bake again when the filling is put in.  Transfer muffin pan to a wire rack to cool.
  4. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days or frozen and defrosted at room temperature before serving.

If you are doing any event planning, this is sure to please!!

Tea Party

We have thrown two tea parties. One was a baby shower and the other just for fun. My husband’s mom and grandmother gave me a pile of vintage hankies. We used these as napkins – a different one on each plate. Butterflies cut out of reversible scrapbook paper marked name plates as well as decorated the japanese lanterns hung above the table for the shower and small birds nests with green speckled eggs decorated the second party. Each place had a different plate hand panted by my grandmother and a unique vintage spoon from Summer’s collection. A colored table cloth under the lace adds some color. The menu was four courses. A fresh baked scone with lemon curd, devonshire cream and fruit to start, then a plate of four different tea sandwiches, third was a small chinese chicken salad with a slice of potato crusted quiche and bacon wrapped asparagus and finally a plate of small baked desserts. These were two of my favorite parties.