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 (160 g) dried shredded unsweetened coconut
- 1/2 cup (100 g) sugar
- 1/4 cup plus 2 tbsp flour (or gluten-free flour for a gluten-free option)
- 1 tsp vanilla extract
- 2 egg whites
- 3/4 cup (150 g) sugar
- 1 tbsp plus 2 tsp cornstarch
- 1/2 tsp grated lemon zest
- 3/4 cup (180 ml) water
- 2 egg yolks, lightly beaten
- 2 tbsp (30 g) butter
- 1/4 cup (60 ml) 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 tbsp flour, and 1 tsp 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 tbsp plus 2 tsp cornstarch, and 1/2 tsp 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 tbsp 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