LEMON & TOASTED COCONUT TART
Nancy J. Patrykus
Luckily I had copies of this delightful,refreshing desert recipe ready for my card playing buddies!
The easy home toasted coconut is an added taste plus.
I am sure it will be a hit at your home also.
This recipe was given to me awhile back from a new friend I met in a grocery store Wyoming!
It is a treasure, and a keeper.
- pkg. refrigerated pie crust
- large fresh lemons
- eggs, slightly beaten
- 1- 3/4 to2 c
- 1/2 c
- melted butter
- 1 c
- shredded coconut,-- toasted : see recipe below
Then toast shredded coconut. Recipe at the bottom.
Next fit pie crust into a 10 inch pie plate.
Juice both lemons into a bowl.
Strain juice to measure 1/4 cup of juice.
Cover and blend for 1 minute.Scrape down sides.
Add melted butter,blend 30 seconds.
Pour mixture into pastry shell.
Cool on a wire rack.
Serve topped with toasted coconut,and cool whip on the side if desired
in a single layer.
Place in the 350 degree oven and time for 5 minutes.
Watch carefully and stir once or twice with a spatula.
When it is a light brown in color, remove pan immediately, let cool before putting on top of your tart.
Serve with cool whip on the side if desired.