Yield
Makes 48
Ingredients
For The Candied Lemon Zest:
2
lemons, well scrubbed
1
cup sugar, plus more for rolling
1/2
cup cool water
For The Crusts:
10
tablespoons cold unsalted butter, cut into chunks, plus more for pans
2
cups all-purpose flour
¼
cup plus 2 tablespoons sugar
2
large egg yolks
1
teaspoon pure vanilla extract
2
teaspoons finely grated lemon zest
¼
tsp. coarse salt
For The 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
Directions
For candied lemon zest: Remove zest
from lemons with a vegetable peeler, keeping pieces long. Remove white pith
using a paring knife, and finely julienne using a very sharp knife. Place
julienned zest in a small bowl; cover with boiling water. Let stand for 30
minutes; drain.
-Bring 1 cup sugar and the cool water
to a boil in a small saucepan over medium-high heat. When sugar is completely
dissolved, add julienned zest, reduce heat to medium-low, and cook for 10
minutes. Remove from heat, cover, and let stand overnight. Remove zest, and
drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight
container for up to 2 weeks.
-Preheat the oven to 350 degrees with
rack in upper third. Lightly butter 2 48-cup mini-muffin pans; set aside. In a
food processor fitted with a steel blade, combine the flour and butter. Pulse
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 over-process.
-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. Set muffin
pan on a baking sheet.
-Bake until lightly browned all over
and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with
muffin pan to a wire rack to cool.
-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.
Garnish with candied lemon peel. Let cool completely before serving. The
tassies may be stored in an airtight container, refrigerated, for up to 3 days.
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