Lemon Coconut Tartlets
Bright, zesty, and irresistibly tropical, Lemon Coconut Tartlets are the perfect bite-sized dessert to impress your guests or indulge in a special treat. These delightful tartlets feature a crisp and chewy coconut crust made from shredded coconut and egg whites, providing a naturally gluten-free base. The luscious lemon curd filling, crafted with freshly squeezed lemon juice, lemon zest, and velvety butter, strikes a perfect balance between tangy and sweet. Finished with a dusting of powdered sugar, these mini tartlets are as beautiful as they are delicious. Ready in under an hour, they’re an easy yet elegant addition to any dessert spread. Serve them chilled and watch them disappear! Perfect for spring gatherings, afternoon tea, or whenever you crave a citrusy pick-me-up.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 180 grams Unsweetened shredded coconut
- 50 grams Granulated sugar
- 3 large Egg whites
- 0.25 teaspoons Salt
- 120 milliliters Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 4 large Egg yolks
- 85 grams Unsalted butter (cold, cubed)
- 15 grams Powdered sugar
Directions
Step 1
Preheat the oven to 175°C (350°F). Lightly grease a 12-cup muffin tin or use silicone muffin liners for easy removal.
Step 2
In a mixing bowl, combine the shredded coconut, granulated sugar, egg whites, and salt. Mix until well combined and the coconut is evenly moistened.
Step 3
Divide the coconut mixture evenly among the muffin cups, pressing it into the bottom and up the sides to form tartlet shells.
Step 4
Bake the coconut shells for 10-12 minutes or until the edges turn golden brown. Remove from the oven and cool completely in the tin.
Step 5
In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
Step 6
Remove the saucepan from heat and immediately whisk in the cold, cubed butter until smooth and glossy. Let the lemon curd cool slightly at room temperature before filling the tartlet shells.
Step 7
Once the coconut shells are cool, carefully remove them from the tin. Spoon the lemon curd into each shell, filling to the top.
Step 8
Chill the tartlets in the refrigerator for at least 1 hour to set the curd.
Step 9
Before serving, sprinkle a light dusting of powdered sugar over the top for garnish. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (624.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2352.6 |
| Total Fat 203.0g | 0% |
| Saturated Fat 152.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 923.6mg | 0% |
| Sodium 877.0mg | 0% |
| Total Carbohydrate 125.1g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 81.8g | |
| Protein 35.5g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 183.8mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1424.8mg | 0% |
Source of Calories