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Lemon-Coconut Tartlets




Source of Recipe


AllYou 12/04






List of Ingredients



• 2 cups flaked coconut
  
• 1 pkg cream cheese, softened (3 oz)
  
• 1 cup powdered sugar, sifted
  
• 1 1/2 cups all-purpose flour
  
• 1/2 cup butter, softened
  
• cooking spray
  
• lemon filling (recipe follows)
  
• light whipped cream (optional)
  






Instructions



1. Preheat oven to 350 degrees. Bake flaked coconut in a shallow pan, stirring occasionally, for 5 to 6 minutes or until toasted; cool.
   
2. Heat oven to 400 degrees. Combine toasted coconut, cream cheese, powdered sugar, flour and butter, stirring well. Press mixture into bottom and sides of a 12-cup muffin pan coated with cooking spray.
   
3. Bake tartlet shells for 15 mintues or until edges are brown. Cool for 2 minutes in pan on a wire rack; remove from pan, and cool completely on wire rack. Spoon lemon filling into tartlet shells; top with whipped cream, if you like.
   






Final Comments


Yield: 12

Lemon Filling: 3/4 cup sugar; 1/4 cup cornstarch; dash of salt; 2 egg yolks; 3/4 cup water; 1/3 cup fresh lemon juice; 1 1/2 T butter; 1/2 tsp grated lemon rind

Combine sugar, cornstarch and salt in a large, heavy saucepan. Stir egg yolks, water and lemon juice together well, then add to sugar mixture. Cook over medium heat, stirring constantly, for 10 minutes or until thickened and boiling. Remove from heat; stir in butter and lemon rind.