An easy dessert with a coconut macaroon shell just waiting to be filled with lemon curd.
By Kathy Gori
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.Print
Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.