Description
Delicious lemon tarts with a flaky phyllo pastry shell, creamy lemon filling, and topped with whipped cream and toasted coconut.
Ingredients
Scale
- Phyllo pastry sheets
- 1 cup lemon juice
- 1 cup sugar
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 cup unsalted butter, melted
- Toasted coconut for topping
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the phyllo pastry by cutting sheets into small squares and pressing them into a muffin tin. Lightly butter the layers and bake for about 10 minutes or until golden brown.
- Create the filling by whisking together lemon juice, sugar, eggs, and melted butter in a bowl.
- Fill the prepared phyllo shells with the lemon mixture.
- Bake for an additional 15-20 minutes until the filling is set and slightly jiggly.
- Cool completely and top each tart with whipped cream and toasted coconut.
Notes
Make-ahead: Filling can be made a day in advance. Store in the refrigerator and assemble before serving.
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg