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

Units Scale

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