Ingredients: |
Ingredients: 2 lemons, well scrubbed
1 c. sugar, plus more for rolling
1/2 c. cool water
5 T. cold unsalted butter, cut into chunks, plus more for pans
1 c. flour
3 T. sugar
1 lg. egg yolk
1/2 t. pure vanilla extract
1 t. finely grated lemon zest
pinch of salt
8 oz. cream cheese, room temperature
1/3 c. sugar
1 lg. egg
3 T. finely grated lemon zest
1 T. freshly squeezed lemon juice
1/2 t. pure vanilla extract
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Directions: |
Directions:Remove zest from lemons with 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 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 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 oven to 350º with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine flour and butter. Pulse until mixture is consistency of fine crumbs. Add sugar, egg yolk, vanilla, lemon zest and salt. Process until evenly incorporated and smooth; do not overprocess. Divide dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in centers so that dough fits cups snugly. Set muffin pan on a baking sheet. Bake until lightly browned all over and slightly darker at the edges, 15-20 minutes. Transfer baking sheet with muffin pan to wire rack to cool. In an electric mixer fitted with paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until completely smooth. Using 1/4-ounce ice cream scoop, fill cooled crusts. Bake until filling is set and just beginning to color at the edges, 10-12 minutes. Transfer muffin pan to 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.
Yield: 24. |
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