Lemon Coconut Tartlets

Total Time
Prep 10 mins
Cook 25 mins

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!


  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.
Most Helpful

These were even better than I expected them to be! I doubled the recipe and used mini filo dough tart shells--this made about 75 tiny tarts. I tented the tarts with foil for part of the baking time because I was unsure if the filo dough shells would hold up well in the oven for the full 20 minute cooking time. I also topped the tarts with "Never Weep" Whipped Cream "Never Weep" Whipped Cream and toasted coconut. Very impressive looking with a taste to match. I made these for a bridal shower and would definitely take them to any such occasion, thanks!

rohanlori April 28, 2010

Thanks for posting this recipe. Lost my copy - I make this every Christmas holiday. Great recipe.

caribookathi January 05, 2010