Lemon Macaron Tarts

Lemon Macaroon Tartlets

This past week, I had the pleasure of sharing music, cooking and stories at a ladies event with my Mom! We shared some of The Browns music, ladies style! We had a “Modern Day Tea” cooking school. I made Lemon Macaron Tarts, Orange Cranberry Scones and Mock Devonshire Cream! Then Mom shared her story with the ladies and to top off the afternoon, we all enjoyed the sweet treats and fellowship together!

These Lemon Macaron Tarts are a fairly quick and easy little dessert that you will more than likely already have the ingredients in your kitchen! It is a mix of homemade tarts, then a quick lemon curd, making it “modern” to accommodate our busy schedules! Although, if you have the time, homemade lemon curd is divine!!

 

Lemon Macaroon Tarts

2 c. coconut, flaked

1/2 c. sugar

1/3 c. all- purpose flour

1 tsp. vanilla extract

2 egg whites

1 package instant lemon pudding

2 c. milk

1 tsp. lemon juice

1 tsp. lemon zest

coconut to sprinkle over top

 

Preheat oven to 400°. Lightly grease 24 mini muffin cups. In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; mix well. Divide mixture evenly among the prepared muffin cups (about 2 tsp. each) press the mixture into the bottom and up the sides of the muffin cups (use cold water on fingertips to keep the mixture from sticking). Bake in 400° oven for 10-15 minutes or until edges are golden brown, watching carefully. Remove and cool for 2 minutes in the muffins tins, then remove tarts from muffin tins and cool completely. Prepare lemon pudding mix according to package directions; add lemon juice to the mixture for added flavor. Spoon the lemon mixture into each tarts shell. Sprinkle with coconut and lemon zest.

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