• Cooking Time: 100
  • Servings: 16
  • Preparation Time: 20


SIMPLY delicious, tasty and tangy - nothing more to say other will WANT to make this dessert!


  • Pastries
  • 1 cup butter
  • 2 cups all purpose flour
  • 6 oz cream cheese
  • 2 tsp. sugar
  • 1 cup pecans or walnuts (chopped fine - I use my coffee grinder to chop)
  • 2 tsp. vanilla
  • Filling
  • 1 cup sugar
  • 6 tablespoons butter
  • 3-4 tsp. lemon zest
  • 6 tablespoons lemon juice
  • 3 eggs, beaten


  • Prep Instructions
  • Pastry
  • All pastry ingredients must be at room temperature; mix like a pie crust. (I use food processor).
  • Chill 1 hour.
  • Pinch 48 balls and mold into small muffin tin.
  • Bake at 325* for approximately 15 minutes or until brown
  • Cool and add lemon curd filling.
  • Top with berries if desired.
  • Making the lemon curd*
  • In top of a double boiler, combine sugar, butter, zest and lemon juice.
  • Over simmering - not boiling water, stir mixture until butter has melted and sugar is dissolved.
  • Stirring constantly, spoon a little of the hot butter mixture into beaten eggs.
  • Pour egg mix into hot butter mixture, stirring constantly to blend.
  • Cook over simmering water until it has thickened - about 20 minutes.
  • Remove lemon curd from heat, cool and refrigerate.
  • *This is not as difficult as it sounds, but you can buy premade lemon custard if you want or substitute any other filling you would like

Categories: Bar  Christmas  Labor Day  Tart  Thanksgiving 

Author Credit: Carol Deibel

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