Lemon Tassies. You're welcome, part 4.

The name is rather filthy, I admit. Just saying the word, 'tassy' makes me want to draw fancy cats with a quill pen and pour myself a spot of tea with crumpets and marmalade. But, it's a Martha Stewart recipe. Would you expect any less from that prim beotch?

I have this thing about recipe books. I hate making the lone recipe that does not have a photo accompanying it. It makes me wonder if the end result will be some sort of vegetarian flemwad that came from the back of Ed McMahon's throat - much too risky to photograph for a pretty recipe book. But I took a chance on this gay little dessert. Martha says these are an ideal dinner-party dessert, but I think they are an ideal dessert for when your ass is wedged in between the fridge doors and your fat face is looking to be fed. That means, anytime desserts in my book.

They tasted like mini lemon cheesecakes. Very tart and rich with a buttery crust. They disappeared in about 12 hours - apparently someone thought they were lemon tassy cornflakes and ate them like a bowl of cereal in the morning. That's probably a good sign, so you should make this recipe.

Enjoy.

• FOR THE CRUSTS:
• 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• Pinch of salt
• FOR THE FILLING:
• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon pure vanilla extract

Directions

1. For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
2. Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
3. Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
4. Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
5. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
6. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.