Delicious lemon-flavored tartlets with a crunchy macaroon topping

These lemon macaroon tartlets are the perfect combination of tangy lemon curd and sweet coconut macaroon. The buttery pastry crust holds a zesty lemon filling topped with a crispy coconut macaroon layer. These bite-sized treats are sure to be a hit at any gathering.

Ingredients

• 1 package of refrigerated pie crusts
• 1 cup of sugar
• 3 eggs
• 1/2 cup of fresh lemon juice
• Zest of 1 lemon
• 1 cup of sweetened shredded coconut
• 1/4 cup of flour
• 1/4 teaspoon of salt
• 1/2 teaspoon of vanilla extract

Directions

1. Preheat the oven to 350°F and grease a mini muffin tin.
2. Roll out the pie crusts and use a cookie cutter to cut out circles to fit the muffin tin cups.
3. Press the crusts into the muffin tin cups and prick the bottoms with a fork.
4. Bake the crusts for 10 minutes, then remove from oven.
5. In a bowl, whisk together the sugar, eggs, lemon juice, lemon zest, flour, salt, and vanilla extract.
6. Pour the lemon filling into the partially baked crusts.
7. In another bowl, combine the shredded coconut with a little extra sugar and sprinkle on top of the lemon filling.
8. Bake for an additional 20-25 minutes or until the coconut is golden brown.
9. Let the tartlets cool before serving.

Interesting Facts