LEMON COCONUT TARTS

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LEMON COCONUT TARTS image

Categories     Coffee     Bake

Yield 12 tarts

Number Of Ingredients 6

12 to 16 or 18 large tart shells (from grocery store in tin foil holders)
2 eggs
1 cup sugar
juice and rind of 1 lemon
2 1/2 cups coconut (2 small packages required)
1/4 cup melted butter

Steps:

  • Beat eggs until light and fluffy. Fold in sugar. Add lemon juice and rind. Fold in coconut. Stir in butter, combining ingredients. Fill tart shells 2/3 full. (I fill them almost to top). Bake 375 F for 25 minutes. Chill and serve cold. Freeze well.

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