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!

• Ready In: 35 mins
• Yields: 32 tartlets

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.