Lemon Coconut Tartlets

Yield: 32 miniature tart shells

Ingredients:

1 cup white sugar

1 tablespoon all-purpose flour

3 eggs

1 tablespoon grated lemon peel

1/3 cup lemon juice

1/2 cup sweetened coconut

Directions:

1. In bowl, combine sugar & flour.

2. Beat in eggs, lemon peel & juice by hand.

3. Divide the coconut among the tart shells (approximately 1 teaspoons each).

4. Pour lemon mixture over top of coconut.

5. Bake in 375 degree oven for 20-25 minutes or until filling is set.

6. Cool before serving.

Reviews

These were even better than I expected them to be! I doubled the recipe and used mini filo dough tart shells--this made about 75 tiny tarts. I tented the tarts with foil for part of the baking time because I was unsure if the filo dough shells would hold up well in the oven for the full 20 minute cooking time. I also topped the tarts with "Never Weep" Whipped Cream Recipe #74805 and toasted coconut. Very impressive looking with a taste to match. I made these for a bridal shower and would definitely take them to any such occasion, thanks!

Recipe Source: http://www.food.com/recipe/lemon-coconut-tartlets-202058