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Lemon Dream Tassies

Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.

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( 39 Ratings)

39 Ratings

5 Stars 79%

4 Stars 15%

3 Stars

2 Stars

1 Stars

Member Reviews ( 22 )

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Prep Time 40 min
Total Time 2 hr 10 min
Servings 36

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup whole almonds, ground

6: tablespoons butter or margarine, melted

1: package (3 oz) cream cheese, softened

1: jar (12 oz) lemon curd

2/3: cup Betty Crocker® whipped fluffy white frosting

1/2: cup frozen (thawed) whipped topping

1: teaspoon grated lemon peel

2: tablespoons sliced almonds

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Directions

1 Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
2 In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
3 Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
4 Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
5 Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
6 In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

If you only have one 12-cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.

Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd.

Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup

Calories: 140
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1g 1% ),
Cholesterol: 15mg; 15%;
Sodium: 65mg; 65%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 22 Reviews View All

Posted 3/30/2013 8:37:12 PM REPORT ABUSE SarahBea said:

Rating:

These are really easy. They did puff up so that it didn't seem that there would be enough space for the filling but the amount was perfect. I made half with lemon curd and half with Nutella. The crust is so good by itself that I may make them as just a cookie or maybe a jam thumbprint type cookie.

This reply was: Helpful Inspiring

Posted 12/14/2011 10:53:46 PM REPORT ABUSE GigemTexas said:

Rating:

I made both the lemon and lime-filled recipes last year for gifts. Everyone loved them--and thought I spent a day baking them! You'll want to save this recipe!

This reply was: Helpful Inspiring

Posted 6/13/2009 10:03:47 PM REPORT ABUSE REHT said:

Rating:

This recipie is a little fussy with making the cookie cups, but worth it in the end. My best friend loves lemon merangue pie, which can be a chore to make from scratch. I find that these cookies are a bite size substitute. I am now on my third year making these for her Birthday Party. Every one loves them

This reply was: Helpful Inspiring