Description
An easy dessert with a coconut macaroon shell just waiting to be filled with lemon curd.
Ingredients
Scale
Tart Shells:
- 2 cups dried shredded unsweetened coconut
- 1/2 cup sugar
- 1/4 cup plus 2 Tbs flour
- 1 tsp vanilla extract
- 2 egg whites
Lemon Curd Filling:
- 3/4 cup sugar
- 1 Tbs plus 2 tsp cornstarch
- 1/2 tsp grated lemon rind
- 1/3 cup water
- 1/3 cup fresh lemon juice
- 1 egg
Instructions
- Preheat the oven to 375 degrees.
- Mix the shredded coconut, sugar, vanilla, flour, and egg whites into a bowl.
- 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.
- Pop the tart shells into the oven and bake them for about 15 minutes.
- You’ll know they’re done when the edges are lightly toasted.
- Cool them for a couple of minutes on a wire rack.
- Then set them aside in an airtight container until you’re ready to fill them.
- For the lemon curd, mix the sugar, cornstarch, lemon zest, in a saucepan.
- Gradually add in the water and the lemon juice.
- Beat the egg in a separate bowl and set it aside.
- Gradually bring the mixture in the saucepan to a boil. Once it boils let it cook for about 1 minute stirring constantly.
- 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.
- Once the egg and lemon mixture is smoothly blended together, pour it all back into the saucepan.
- 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.
- 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.
- You can dab a bit of homemade whipped cream on top and fresh fruit or herbs.
- Category: Dessert, Baking