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Chilean Lemon Tassies




Makes 36 tassies

For Tassies:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons finely shredded Chilean lemon peel
  • 1/2 cup butter
  • 1 egg yolk, lightly beaten
  • 2 tablespoons cold water


For Lemon Filling:

  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons finely shredded lemon peel
  • 1/2 cup Chilean lemon juice
  • 1/4 cup water
  • 2 tablespoons butter
  • 3 egg yolks, lightly beaten
  • Chilean lemon peel strips (optional)



  1. In a medium bowl stir together flour, the 1/3 cup sugar, and 2 teaspoons lemon peel.  Cut in the 1/2 cup butter until the mixture resembles coarse crumbs.  In a small bowl combine the 1 egg yolk and the 2 tablespoons cold water.  Gradually stir egg yolk mixture into the flour mixture.  Gently knead to form a ball.  If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
  2. Preheat oven to 375° F.  For filling, in a medium saucepan stir together the 2/3 cup sugar and cornstarch.  Stir in 2 teaspoons lemon peel, lemon juice, the 1/4 cup water, and the 2 tablespoons butter.  Cook and stir over medium heat until thickened and bubbly.
  3. Gradually stir about half of the hot lemon mixture into the 3 egg yolks. Return egg yolk mixture to saucepan.  Bring to a gentle boil over medium heat; reduce heat.  Cook and stir for 2 minutes. Remove saucepan from heat and strain the lemon mixture through a fine sieve into a small bowl. Cover surface with plastic wrap; chill until needed.
  4. Divide dough into 36 pieces.  Press evenly onto bottoms and up sides of thirty-six 1 3/4-inch muffin cups.  Bake about 10 minutes or until pastry is golden, rotating pan half-way through.  Cool in muffin cups on wire racks for 10 minutes.  Remove tassies from the cups.
  5. Spoon 1 rounded teaspoon of filling into each tassie.  Cover and chill for 1 to 2 hours before serving.  If desired, garnish with lemon peel strips.
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