Ingredients for Lemon Coconut Tassies
- 2 large eggs (for lemon curd)
- 1/2 cup granulated sugar (for lemon curd)
- 1 cup (2 sticks) unsalted butter, softened
- Lemon, Zest Of
- 1/2 cup fresh lemon juice
- Desiccated Coconut
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How to Make Lemon Coconut Tassies
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, coconut, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough into a mini muffin tin, forming small cups.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Let the tassies cool completely in the tin before filling.
- Meanwhile, prepare the lemon curd filling by whisking together the lemon juice, lemon zest, sugar, cornstarch, and eggs. Cook over low heat until thickened.
- Once the tassies are cool, fill each one with the lemon curd.
- Top with shredded coconut, if desired.
- Refrigerate for at least 30 minutes before serving to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
4g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Tarts Desserts Fruit Dinner Party Heirloom Historical Holiday Event Kid Friendly Cookies And Brownies Easter Nuts Dietary Gifts Christmas New Years Thanksgiving Independence Day St Patricks Day Valentines Day Citrus Lemon Coconut Brunch Superbowl Kwanzaa Mardi Gras Carnival Number Of Servings
