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Lemon Coconut Tarts


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  • 1 (8 oz.) Pkg. Cream Cheese
  • 1 Cup Butter, softened
  • 2 1/2 Cups Flour
  • 4 Large Eggs
  • 1 Cup Sugar
  • 1/3 Cup Fresh Lemon juice
  • 1/3 Cup Butter, melted
  • 1 tsp. Coconut Extract
  • Toasted Coconut
  • Lemon Rind Strips



Step 1

Cream the cream cheese and butter at medium speed until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes. Preheat oven to 350 degrees. Place 1 dough ball into each cup of lightly grease (24 cup) miniature muffin pans, and shape each into a pastry shell. Whisk together eggs and next 4 ingredients. Pour into pastry shells. Bake at 350 degrees for 18-22 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 20 minutes). Garnish with toasted coconut and lemon rind strips.

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