LEMON COCONUT TARTLETS
I purchased some mini-tart shells from a school fundraiser but didn't know what to do with them. But, I found this little gem in a Canadian Living Christmas Special magazine from 1982. They are really good on their own but a generous dollop of real whipped cream takes them over the top!! Very easy to make, too!
Provided by Debbb
Categories Tarts
Time 35m
Yield 32 tartlets
Number Of Ingredients 7
Steps:
- In bowl, combine sugar & flour.
- Beat in eggs, lemon peel & juice by hand.
- Divide the coconut among the tart shells (approximately 1 teaspoons each).
- Pour lemon mixture over top of coconut.
- Bake in 375 degree oven for 20-25 minutes or until filling is set.
- Cool before serving.
Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 19.8, Sodium 9.6, Carbohydrate 7.3, Fiber 0.1, Sugar 6.8, Protein 0.7
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John Argyle
[email protected]I'm not sure what I did wrong, but my tartlets turned out really dry. I followed the recipe exactly.
Musinguzi Samuel
[email protected]These tartlets were a disappointment. The crust was soggy and the filling was too sweet.
Yeabisira Yohanis
[email protected]I would definitely recommend these tartlets to anyone who loves lemon and coconut desserts.
Rawan Ahmad
[email protected]These tartlets are a bit pricey, but they're worth it. They're so delicious and special.
Jewel
[email protected]I'm not a huge fan of coconut, but I loved these tartlets. The lemon flavor really shines through.
kodor ail
[email protected]These are the best lemon coconut tartlets I've ever had! The crust is flaky and buttery, and the filling is creamy and tart.
HungBelowKnees
[email protected]Overall, I really enjoyed these tartlets. They're a delicious and elegant dessert that's perfect for any occasion.
sweet ahmed
[email protected]The crust was a little too dry for my taste. I think I'll add an extra egg yolk next time.
Sumaiya Aktar Tuli
[email protected]I had some trouble getting the tartlets out of the pan without breaking them. I think I'll try using a muffin tin next time.
Hakim Mallah
[email protected]These tartlets are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive-looking.
Emmanuel Matamoros
[email protected]I used a store-bought lemon curd, which made these tartlets even easier to make.
Iqbal Mashal
[email protected]I added a little bit of grated lemon zest to the crust, which gave it a nice citrusy flavor.
Sumera naz
[email protected]These tartlets are a great make-ahead dessert. I made them the day before my party and they were still perfect the next day.
Simon Fetene
[email protected]The lemon curd filling is the perfect balance of tart and sweet. I love the way it complements the coconut crust.
Rahan Kusar
[email protected]These tartlets are so pretty, they look like they came from a bakery! I'm impressed with how well they turned out, especially since I'm not a very experienced baker.
The Abdal Khan
[email protected]I love how easy these tartlets are to make. The crust comes together in a snap, and the filling is just a few simple ingredients. They're also a great way to use up leftover egg whites.
Primrose CHIGEGWE
[email protected]These lemon coconut tartlets were a hit at my last dinner party! The combination of tangy lemon and sweet coconut was perfect, and the crust was flaky and delicious. I'll definitely be making these again.