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Stack of lemon tarts with lemons in the background

Lemon Coconut Tarts

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 24 Tarts
Calories: 181kcal
Author: Deanna
These homemade lemon cocunt tarts are made with a tangy lemon curd, flaked coconut and are surrounded in a flaky pastry shell.
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Ingredients

  • 24 Tart shells homemade or store bought
  • 2 Cups Sugar
  • 1/4 Cup Butter melted
  • 4 Large Eggs beaten
  • 6 Tbsp Lemon juice
  • 1 Cup Shredded coconut unsweetened

Instructions

  • Pre-heat oven to 375 degrees
  • If making your own pastry, roll and cut it into 24 tart shells using a 3.5 inch cutter or the lid of a wide mouth mason jar. Gently press the tart shells into a lightly greased muffin tin.
  • In a small bowl, beat the eggs, then add the butter, sugar and lemon juice. Whisk until smooth, then stir in the coconut.
  • Spoon the filling into the tart shells, filling about 2/3 full.
  • Bake for 25-30 minutes, until golden brown.
  • Allow to cool completely, then remove from the tins.

Nutrition

Serving: 1Tart | Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 80mg | Potassium: 30mg | Fiber: 1g | Sugar: 19g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg