This was printed by a local newspaper years ago in response to a reader's request for help finding a favorite missing recipe for coconut tarts. Use prepared, unbaked tart shells or make your own pastry. Makes 18.
Pastry and tins for 18 tarts
3 eggs, slightly beaten
1-1/2 cups white granulated sugar
1/2 cup melted butter
4 tsp lemon juice
1 tsp vanilla
1-1/3 cups flaked coconut
Preheat oven to 350 degrees F.
Line 18 tart tins with pastry.
In a mixing bowl, combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut.
Spoon coconut mixture into unbaked tart shells.
Bake at 350 degrees F. until a knife inserted just off center comes out clean.
Cool before serving.
