This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Key Lime Tassies serve key lime pies in a fun new way! Bite-sized cookies packed with tart, sweet key lime with a soft, toasty meringue top.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it here and the prizes that you can win!
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Thanks Dixie Crystals and Melissa’s Produce for being delicious Spring Sweets Week Event Sponsors for this dish!
My recipe starts with a cream cheese cookie crust. Form the soft dough into 24 balls. Chill for a few minutes. Press balls into ungreased mini muffin cups to fill bottom and sides. Bake cups for 9 minutes. Crust should just be beginning to brown.
Fill cups with about 1 teaspoon of filling. Bake cookies for an additional 5 minutes.
Top hot pudding with meringue. Be careful to completely cover top of tassies with meringue right up to the crust. Bake about 5 to 7 minutes until meringue browns and cookie is completely baked. Cool at room temperature before refrigerating.
Key Lime Tassies
Key Lime Pie Tassies
Ingredients
crust
- 1/2 cup softened butter
- 3 ounces cream cheese
- 2 tablespoons sugar (I used Dixie Crystals)
- 1 cup flour
filling
- 2 egg yolks
- 2/3 cup sweetened condensed milk
- 1/4 cup freshly squeezed key lime juice (I used Melissa's Produce)
meringue
- 3 egg whites
- 1/4 cup sugar (I used Dixie Crystals)
Instructions
crust
- Preheat oven to 350 degrees. Beat together butter, cream cheese and sugar. add flour to form a soft dough. Form into 24 balls.
Chill for a few minutes. Press balls into ungreased mini muffin cups to fill bottom and sides. Bake cups for 9 minutes. Crust should just be beginning to brown.
filling
- While crust bakes, prepare filling. Stir together egg yolks, sweetened condensed milk and key lime juice Fill cups with about 1 teaspoon of filling. Bake for an additional 5 minutes.
meringue
- Prepare meringue while filling bakes. Beat egg whites on medium speed until foamy., about 1 minute. Beat in sugar a little at a time, scrape down sides as needed. Turn up mixer to high and beat whites into stiff peaks. Top hot pudding with meringue. Be careful to completely cover top of tassies with meringue right up to the crust. Bake about 5 to 7 minutes until meringue browns and cookie is completely baked. Cool at room temperature before refrigerating.
Wednesday #SpringSweetsWeek Recipes
- Blood Orange Ricotta Cookies from The Spiffy Cookie
- Blood Orange Cheesecake Pastries from Daily Dish Recipes
- Cadbury Egg Cookies from Devour Dinner
- Carrot Cake Cupcakes from Jen Around the World
- Coconut Lime Shortbread from Shockingly Delicious
- Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
- Easy Strawberry Fool from Red Cottage Chronicles
- Grape Sorbet from Family Around the Table
- Grapefruit Yogurt Loaf Cake from Sweet Beginnings
- Key Lime Tassie from Cindy’s Recipes and Writings
- Kumquat Oatmeal Cookies from Eat Move Make
- Lemon Funfetti Baked Donuts from Jolene’s Recipe Journal
- Mango Cream with Berries from Karen’s Kitchen Stories
- Mango FIlled Martabak Manis from A Kitchen Hoor’s Adventures
- Meringue Nests with Fruit Curd from Art of Natural Living
- Oatmeal Carrot Halwa Ice Cream Sandwich from Magical Ingredients
- Soft Batch Sprinkle Cookies from Blogghetti
- Strawberries and Cream Muffins from Cheese Curd In Paradise
- Strawberry Key Lime Milkshakes from Daily Dish Recipes
- Strawberry Pretzel Parfait from Cookaholic Wife
- Tangerine Ginger Tartlets from That Recipe
- Triple Berry Slab Pie from Hezzi-D’s Books and Cooks
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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