I hate it when I lose things. Who doesn’t? One thing I especially hate to lose is a favorite recipe. Now, I have a million recipes blowing through my head at any given time, some things, depending on how often I make them, are permanently stuck in my brain. Others require a walk through the Memory Palace to revive them. As a backup there are also files, and notebooks, various sources and places where I stash stuff I like. However, every once in a while something slips through. A recipe evades me, I lose a piece of paper, or a clipping and bang, something’s gone. That is the story of the Lemon Coconut Macaroon Tart.
Lemon Coconut tarts are easy to make, a fast, simple, dessert recipe that was a staple on party buffets and all sorts of gatherings at our house back in the day. I stumbled upon the recipe back in 1992, in a magazine called Cooking Light. Every now and then I’d think about the tarts, what I used to do when I made them, but I could never remember the recipe exactly. Occasionally, I’d sweep the internet looking for the recipe, also with no results. The thing had disappeared back into the mists of the early 90’s along with the last of the big hair and shoulder pads.
Then, last week I started thinking about those lemon tarts again. “What’s the harm?” I thought. “It’s been years, why not take another look online and see if you can find it.” So I did, and no one was more shocked than I was when the recipe popped up. I found it on a blog called ItsyBitsy Foodies, a post that had been put up 5 years ago. There it was, my great white whale, I had my lemon tart recipe! There was nothing to do now but take a stroll down memory lane and actually bake the suckers, and so, I did.
These are easy to make, take next to no time, and are great little bite-sized treats if you make them in a mini muffin pan. Use a regular sized muffin pan for an individual sized dessert. They can also be made gluten free by substituting regular flour for any gluten free flour.
PrintFinding The Perfect Lemon Tart
- Total Time: 35 minutes
- Yield: 12 mini tarts 1x
Description
These delightful lemon tarts feature a coconut macaroon shell filled with a tangy lemon curd, perfect for bite-sized treats or individual desserts.
Ingredients
- 2 cups dried shredded unsweetened coconut
- 1/2 cup sugar
- 1/4 cup plus 2 tablespoons flour (or gluten-free flour for a gluten-free option)
- 1 teaspoon vanilla extract
- 2 egg whites
- 3/4 cup sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/2 teaspoon grated lemon zest
- 3/4 cup water
- 2 egg yolks, lightly beaten
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine 2 cups of dried shredded unsweetened coconut, 1/2 cup sugar, 1/4 cup plus 2 tablespoons flour, and 1 teaspoon vanilla extract. Mix well.
- Add 2 egg whites to the coconut mixture and stir until fully combined.
- Lightly grease a muffin tin. Press the coconut mixture into the bottom and up the sides of each muffin cup to form shells.
- Bake the shells in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool.
- For the lemon curd filling, in a saucepan, combine 3/4 cup sugar, 1 tablespoon plus 2 teaspoons cornstarch, and 1/2 teaspoon grated lemon zest. Gradually stir in 3/4 cup water.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from heat. Gradually stir about half of the hot mixture into 2 lightly beaten egg yolks, then return the egg mixture to the saucepan.
- Cook over low heat, stirring constantly, for 2 minutes. Remove from heat and stir in 2 tablespoons butter and 1/4 cup fresh lemon juice until smooth.
- Fill each cooled coconut shell with lemon curd. Chill in the refrigerator for at least 1 hour before serving.
Notes
These tarts can be made gluten-free by substituting regular flour with gluten-free flour. They are perfect for parties and gatherings, served as bite-sized treats. Store them in the refrigerator for up to 3 days. Use a mini muffin pan for bite-sized tarts or a regular muffin pan for individual-sized desserts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 18
- Sodium: 30
- Fat: 9
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
- Cholesterol: 35
Frequently Asked Questions
What kind of lemon juice should I use for the tart?
For the best flavor, use freshly squeezed lemon juice rather than bottled juice.
How do I know when the tart crust is properly baked?
The crust should be golden brown and firm to the touch; if it’s too pale, it may not have cooked through.
Can I substitute the coconut in the topping?
Yes, you can use almond flour or crushed nuts, but this will change the flavor and texture of the tart.
