How to Make Easy Lemon Tarts in Coconut Macaroon Shells

by Kathy Gori

Lemon Coconut tarts are easy to make, a fast, simple, dessert recipe that is a staple on party buffets and all sorts of gatherings at our house

Supplies

  • 2 Cups dried shredded unsweetened coconuty
  • ½ Cups sugar
  • ¼ Cups flour
  • 2 Tablespoons flour
  • 1 Teaspoon vanilla extract
  • 2 egg whites
  • ¾ Cups sugar
  • 1 Tablespoon cornstarch
  • 2 Teaspoons corn starch
  • ½ Teaspoons grated lemon zest
  • ⅓ Cups water
  • ⅓ Cups fresh lemon juice
  • 1 egg
  • Instructions

    Step 1

    Preheat the oven to 375 degrees. Mix the shredded coconut...

    Step 2

    ...sugar...

    Step 3

    ...vanilla...

    Step 4

    ...flour...

    Step 5

    ...and egg whites into a bowl.

    Step 6

    Mix everything together well. Lightly grease whatever muffin tin you are going to be using, then press the tart dough into the muffin cups. Press the dough down and up the sides.

    Step 7

    Pop the tart shells into the oven and bake them for about 15 minutes.

    Step 8

    You'll know they're done when the edges are lightly toasted. Cool them for a couple of minutes on a wire rack.

    Step 9

    Then set them aside in an airtight container until you're ready to fill them.

    Step 10

    For the lemon curd, mix the sugar...

    Step 11

    ...cornstarch...

    Step 12

    ...lemon zest...

    Step 13

    ...in a saucepan.

    Step 14

    Gradually add in the water...

    Step 15

    ...and the lemon juice.

    Step 16

    Beat the egg in a separate bowl and set it aside.

    Step 17

    Slowly pour 1/4 of the hot lemon mixture in the sauce pan into the bowl holding the beaten egg.As you do this, do not stop stirring, as we want lemon curd NOT scrambled lemon eggs.

    Step 18

    Once the egg and lemon mixture is smoothly blended together, pour it all back into the saucepan.

    Step 19

    Cook it over a medium heat until the lemon curd mixture thickens. This doesn't take too long, just keep stirring. When the lemon mixture is thick, pour it into a bowl to cool.

    Step 20

    When it's cooled, cover the bowl with a bit of plastic wrap and pop it into the fridge to chill. When you're ready to serve the tarts, fill them with lemon curd.

    Step 21

    You can dab a bit of homemade whipped cream on top.

    Step 22

    And add a few fresh raspberries, or strawberries as a topper.

    Step 23

    Then serve them up! There they are simple, fast, and since I used the Meyer lemons off of our tree, full of lemony goodness.