Lemon Coconut Tarts 

Directions

Tart Shells

1. Preheat oven to 375°F (190°C).
2. Place Kinnikinnick Tart Shells on baking tray in a single layer (leave in tart foil). Let thaw 15 minutes.
3. Pierce bottom and sides with a fork to prevent air pocket from forming.
4. Bake tart shells in preheated oven for 7 minutes. Remove tart shells from oven. Set aside to cool completely. 

Lemon Filling 

1. Reduce oven temperature to 350°F (176°C).
2. In a medium bowl, beat eggs and sugar until light and fluffy.
3. Add melted butter in a slow steady stream while continuing to mix.
4. Add lemon zest and lemon juice. Mix until combined.
5. Fold in Coconut.
6. Scoop filling into prepared tart shells.
7. Bake in preheated oven for  18 - 20 minutes. Tarts will bubble and be a light golden brown around edges.
8. Let Lemon Coconut Tarts cool completely. Dust with optional  icing sugar prior to serving.

Yields 18 tarts