Lemon Macaroon Tartlets

Bright, zesty, and delightfully textured, these Lemon Macaroon Tartlets are a bite-sized burst of sunshine that combine two irresistible favorites: golden coconut macaroons and luscious homemade lemon curd. With a crisp coconut crust that bakes to perfection in a muffin tin and a creamy lemon filling made from fresh lemon juice, egg yolks, and buttery richness, these tartlets are as elegant as they are simple to make. Topped with a dusting of powdered sugar, they’re perfect for summer gatherings, afternoon tea, or any celebration that calls for light yet indulgent desserts. Ready in under an hour, these gluten-free treats are sure to impress with their vibrant flavors and stunning presentation.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 200 grams Sweetened shredded coconut
• 2 large Egg whites
• 50 grams Granulated sugar
• 0.25 teaspoons Salt
• 2 teaspoons Lemon zest
• 120 milliliters Fresh lemon juice
• 3 large Egg yolks
• 75 grams Unsalted butter
• 10 grams Powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease a standard muffin tin to prevent sticking.

Step 2

In a medium bowl, combine the shredded coconut, egg whites, granulated sugar, salt, and 1 teaspoon of lemon zest. Mix until the coconut is evenly coated and the mixture holds together when pressed.

Step 3

Divide the coconut mixture evenly among 6 muffin cups, pressing it into the bottom and up the sides to form a crust. Ensure that the crust is compact and even.

Step 4

Bake the coconut crusts in the preheated oven for 15-18 minutes, or until golden brown. Remove from the oven and allow them to cool completely in the tin before attempting to remove them.

Step 5

While the crusts cool, prepare the lemon curd. In a medium saucepan, whisk together the lemon juice, remaining lemon zest (1 teaspoon), egg yolks, and granulated sugar until smooth.

Step 6

Place the saucepan over medium-low heat and add the butter. Stir constantly with a spatula until the mixture thickens, about 6-8 minutes. Do not let it boil, as it can curdle the eggs.

Step 7

Remove the lemon curd from heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool slightly.

Step 8

Carefully remove the cooled coconut crusts from the muffin tin. Spoon the warm lemon curd into each tartlet shell, filling them to the top.

Step 9

Chill the filled tartlets in the refrigerator for at least 30 minutes to allow the curd to set.

Step 10

Before serving, sprinkle the tartlets lightly with powdered sugar for garnish. Serve chilled and enjoy!

Nutrition Facts

Serving size	(577.5g)

Amount per serving	% Daily Value*
Calories	1934.2

Total Fat 135.2g	0%
Saturated Fat 92.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 719.6mg	0%
Sodium 1199.8mg	0%
Total Carbohydrate 187.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 135.3g
Protein 23.3g	0%

Vitamin D 54.9IU	0%
Calcium 135.2mg	0%
Iron 3.7mg	0%
Potassium 601.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 4.5%

Carbs: 36.4%