Lemon Macaroon Tarts

A perfect handheld dessert recipe made with light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream.

JUMP TO RECIPE

I popped over to Mama’s house a few weekends ago to take Daddy’s truck back after I'd borrowed it. When Daddy passed away last summer, Mama decided to keep his truck and I’m so glad she did.

Aside from the obvious reason of how convenient it is to have a pickup truck to use when we need it, I honestly love hopping in Daddy’s truck, rolling the windows down, tuning the radio to the classic country station and setting out to do whatever it is I’m doing. I feel like he's there with me. His truck still smells like him.

Daddy always kept a meticulous yard (barn, garage, shed and everything else) and always struggled with how we… errrr… don’t. It’s not that I don’t want things to be perfectly perfect and tidy but my schedule doesn’t allow me to keep my self properly groomed, much less my yard.

So, anyway, when I’ve got his truck it’s because we're doing something around the house and I always imagine him sitting right beside me, proud that we're getting ‘er done. I can just see him with his hat cocked slightly crooked, one arm out the window, a toothpick in his mouth, nodding along as I tell him what all I plan on doing.

Great day, I miss that man.

So anyway, when I walked in the house, Mama was just dolloping some cool whip on these tarts and I was so very glad I came when I did. I looooove her lemon tarts!

She told me (not for the first time) I needed to make these for the blog and I told her (not for the first time) that they’re on the list. But just like the 40’leven things that need doing around my house, the tarts will get on the blog when I get time.

She said, Well, I know I didn’t make the cool whip look all fancy and these are far from perfect but why don’t you just take pictures of these to use on the blog?

Well, Mama, that is a fantastic idea!

We think this recipe came from a Cooking Light magazine about twenty-something years ago (or some other healthy cooking magazine). I remember the first time she made them and we thought we’d struck gold because they are so insanely delicious and, if they were in Cooking Light, then obviously they were healthy!

They are not healthy.

I think, if anything, they are low in fat, which back in the 90’s was touted as being diet food.

They may not be good for your diet but, Lord, they are scrumptious! Especially if you love chewy, sweet coconut and tart lemon!

HOW TO MAKE LEMON MACAROON TARTS

You start by making coconut macaroon shells in a muffin tin. This sounds complicated but, trust me, it’s not. The shells are made by mixing coconut, a little flour, egg whites, sugar and vanilla then pressing the mixture into the muffin tins. Easy, peasy!

Then you make a simple lemon curd with sugar, an egg, lemon juice, cornstarch and water then spoon it into the macaroon shells. You could make your own whipped cream and, according to Mama, make it look fancy, for topping them.

The full recipe card is listed just below.

A FEW NOTES ABOUT MAKING LEMON MACAROON TARTS

Keep a close eye on the shells when they’re cooking because those lacy edges can go from perfectly golden to looking burnt slap up in a quick minute.

Feel free to use prepared lemon curd if you don't want to make it homemade (but this lemon curd recipe is divine!)

Your lemon curd may get a slight skin on the top when cooling. I always just stir it back into the curd but you can lay a piece of plastic wrap on the surface of the curd before refrigerating to prevent this if desired.

Recipe for Lemon Macaroon Tarts

Lemon Macaroon Tarts

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 5 M

A perfect handheld dessert recipe made with sweet, light and chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream.

Ingredients

Lemon Macaroon Tarts

• Coconut Macaroon Tart Shells (below)
• 3/4 cup sugar
• 1 tablespoon, plus 2 teaspoons cornstarch
• 1/2 teaspoon grated lemon rind
• 1/3 cup water
• 1/3 cup fresh lemon juice
• 1 egg
• 2 drops yellow food coloring (optional)
• Cool whip or whipped cream

Coconut Macaroon Tart Shells

• 2 cups sweetened flaked coconut
• 2 egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1/4 cup plus 2 tablespoons all-purpose flour

Instructions

Lemon Macaroon Tarts

1. Combine sugar, cornstarch, lemon rind, water and lemon juice in a saucepan then stir well. Bring mixture to a boil over medium heat, then cook, stirring constantly, for one minute.
2. Place egg in a small bowl then beat well. Spoon a few teaspoons of the hot lemon mixture into the egg then gently stir. Spoon a few more teaspoons into the bowl then stir again. We’re doing this to temper the eggs before adding them to the hot lemon mixture.
3. Pour egg mixture into saucepan with the remaining lemon mixture. Cook over medium heat, stirring constantly, one minute or until thickened. Stir in food coloring, if using.
4. Spoon mixture into a bowl then refrigerate until chilled. TIP: You're less likely to get a "skin" on top of the curd (or pudding, etc.) if you let it come to room temperature before refrigerating.
5. Spoon lemon curd evenly into Coconut Macaroon Tart shells then top with cool whip or whipped cream. Refrigerate to store.

Coconut Macaroon Tart Shells

1. Preheat oven to 400 degrees. Spray a muffin tin liberally with cooking spray or grease with butter.
2. Combine first 5 ingredients then mix very well (everything except flour).
3. Stir in flour then mix until combined.
4. Divide mixture into the cups of the muffin tin then press into the bottoms and up the sides of each cup. Bake at 400 degrees for 14-15 minutes or until the edges just start to brown. Watch them closely after about 12 minutes to be sure they don’t overcook. All ovens cook differently so be sure your tarts don’t burn.
5. Cool tarts for 2 minutes in the pan then remove to cool completely.

Notes

• Keep a close eye on the shells when they’re cooking because those lacy edges can go from perfectly golden to looking burnt slap up in a quick minute.
• Feel free to use prepared lemon curd if you don't want to make it homemade (but this lemon curd recipe is divine!)
• Your lemon curd may get a slight "skin" on the top when cooling. I always just stir it back into the curd but you can lay a piece of plastic wrap on the surface of the curd before refrigerating to prevent this if desired.
• You're less likely to get a "skin" on top of the curd (or pudding, etc.) if you let it come to room temperature before refrigerating.

Nutrition Facts

Calories

174.66

Fat

4.59 g

Sat. Fat

3.94 g

Carbs

32.63 g

Fiber

1.54 g

Net carbs

31.08 g

Protein

1.9 g

Sodium

57.87 mg

Sugar

26.31 g

Cholesterol

14.04 mg

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Images and text © South Your Mouth LLC 2019

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