Lemon Tassies

On July 4th I went to my brother's girlfriend's house for a cookout. They said not to bring anything but...um, hello! So, I went looking for something quick but not chocolate as she was making Symphony brownies. I found these at Stephanie's Kitchen. Somehow, I messed up the first filling,so I had to make them again. I didn't have anymore lemon zest, so they didn't turn out as lemony as I would have liked but there were very good! The perfect little dessert for a summer day in MS. The next day I had some leftover to serve my friends who were in town for a visit. They went perfectly with our yellow-meat watermelon!

Mini Lemon Shortbread Cookie Cups

adapted from Stephanie

makes 24 mini cookie cups

Crust:
1 1/2 cups flour

8 tablespoons cold butter

1/4 cup sugar

2 egg yolks

3/4 teaspoon vanilla

1 1/2 teaspoon lemon zest

1/8 teaspoon salt

Filling:
2 eggs

3/4 cup sugar

1 1/2 tablespoons flour

1/8 teaspoon salt

1/2 cup lemon juice

Confectioner's sugar for dusting the tops

1. Using a food processor process the flour and butter until they resemble course crumbs. Add remaining ingredients and mix well.

2. Divide dough into 24 equal balls and place in greased mini muffin tins. Push down on the bottom and sculpt the dough up the sides to the rim of the cup. Bake in a 350 degree oven for 10-12 minutes, or until lightly golden.

3. Make filling - Cream together the eggs and the sugar. Add the remaining ingredients and mix until well blended and smooth. Fill each cup with filling until it reaches the rim of the cup. Lower oven temperature to 325 degrees. Bake for 12-14 minutes or until set. Let cool slightly. Remove cups from muffin tins and let cool completely. Dust with confectioners' sugar.