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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! Ingredients:
1 cup white sugar |
1 tablespoon all-purpose flour |
3 eggs |
1 tablespoon grated lemon peel |
1/3 cup lemon juice |
1/2 cup sweetened coconut |
32 miniature tart shells |
Directions:
1. In bowl, combine sugar & flour.
2. Beat in eggs, lemon peel & juice by hand.
3. Divide the coconut among the tart shells (approximately 1 teaspoons each).
4. Pour lemon mixture over top of coconut.
5. Bake in 375 degree oven for 20-25 minutes or until filling is set.
6. Cool before serving.
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