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By Request
Betty Shimabukuro
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Dessert adds Easter color
I'VE BEEN hunting around for a dessert to contribute to the Easter potluck and I'm being particular: It has to be a little fancy, with a spring look and taste about it, and it must bring Eastery colors to the table. But it can't be too hard to make.
This turned up in the recipe files of Food Network chef Paula Deen, host of "Paula's Home Cooking."
The little cups are reminiscent of Easter baskets and the lemon-yellow filling fits the holiday color scheme.
Plus, if I get lazy I can just buy a pastel-toned fruit curd -- lilikoi or guava, maybe. Locally made curds can be found at gourmet shops around town.
Tassie Cups with Lemon Curd
1 (3-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup flour
1/4 teaspoon salt
» Lemon Curd Filling:
3 large lemons, zested and juiced
1 cup sugar
4 eggs
1/2 cup butter, melted
To make filling: Place zest and sugar in food processor and process until combined. Add lemon juice and eggs and process until smooth. Slowly add butter, pulsing as you go.
Place mixture in top of a double boiler and cook over simmering water about 5 minutes, until thick. Cool.
Place remaining ingredients in food processor and pulse until mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
Preheat oven to 350 degrees.
Form pastry into 24 small balls; press with fingers into bottom and up sides of ungreased miniature muffin tins. Bake 20 minutes, until lightly browned.
Remove Tassie Cups from muffin tins; spoon Lemon Curd into centers. Makes 24.
Nutritional information unavailable.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to
bshimabukuro@starbulletin.com