1stick (4 ounces) unsalted butter, room temperature
1 1/2cups(6.75 ounces) all-purpose flour*
2tablespoonsextra fine granulated sugar
1/4teaspoonfine salt
For the filling
8ouncescream cheese, room temperature
1/3cupextra fine granulated sugar
1large egg
2tablespoonsfinely grated lemon zest
1tablespoonfreshly squeezed lemon juice
1/2teaspoonpure vanilla extract
Instructions
For the crust:
In the bowl of a food processor, combine all of the crust ingredients. Pulse until the mixture forms a ball.
Lightly spray a 24-cup mini-muffin pan with nonstick cooking spray. Shape the dough into 2-teaspoon sized balls. Press each ball down into the centers and up the sides of each cavity. A tamper or shot glass makes easy work of this, but your hands will also do the job just fine. Cover and chill for 1 hour, or until the dough is firm.
For the filling:
Meanwhile, preheat the oven to 350°F.
Bake the crusts until lightly browned all over and golden at the edges, about 15 to 20 minutes. Transfer to a wire rack to cool.
For the filling: In the bowl of an electric mixer, beat all of the filling ingredients until completely smooth. Use a scoop to divide the batter among the cooled crusts.
Bake at 350°F until the filling is set, 10 to 12 minutes. Transfer muffin pan to a wire rack to cool completely.
Notes
Lemon Tassies may be stored in an airtight container in the fridge for up to 4 days.