I first encountered Lemon Coconut Tassies at a small neighborhood gathering that celebrated bite-sized treats. The hostess served them on a vintage platter, and I remember the bright citrus aroma that filled the room. I love this recipe because it merges buttery pastry with a zesty middle, giving each bite a contrast of textures and flavors.
Friends once told me these tassies evolved from old-fashioned tart recipes common in local bakeries. Cooks would adapt simple pastry dough to hold sweet fillings, which made them popular during holidays. Coconut then joined forces with lemon curd, creating a fresh spin that still captures that timeless charm.
I have made them many times, and each occasion brings a smile to my face. The crunchy base pairs so well with the citrus center that I rarely have any left over. My family and friends ask for them during home gatherings, and they vanish fast.
Importance of Ingredients
I always pay attention to the crust because its texture can make or break the dessert. Softened butter is key, and my dough includes just enough sugar for a mellow taste. The pinch of salt balances everything and sets the stage for tangy filling.
I prefer using fresh lemons for their fragrance and sharper flavor. A burst of acidity in the filling brings life to the pastry, so the juice and zest must be top-notch. My kitchen feels bright and energetic whenever I squeeze those lemons.
I keep a watchful eye on my saucepan while blending the lemon juice, sugar, and eggs. Consistent stirring prevents lumps and delivers a velvety texture that slides effortlessly into the baked shells. The small pieces of butter help bring extra richness, which complements the crisp base.
Lightly toasted coconut sprinkles across the final layer like a tropical confetti. A few minutes in the oven at moderate heat gives the flakes a subtle golden hue. The coconut crunch on top blends with the tangy filling for a pleasant surprise in every bite.
Steps for the Tart Shell Dough
I start by mixing flour, sugar, and salt in a bowl. Butter then enters the scene, turning the mixture crumbly before the egg yolk brings everything together. After a short rest in the fridge, I press pieces into a mini muffin tin, shaping neat little cups.
Baking the Shells to Perfection
I set my oven to 350°F and line up the dough cups for a quick trip that browns the edges. A fork prick at the bottom keeps air pockets away, which helps them maintain an even shape. This method results in a light crunch, primed for the lemon filling.
Lemon Curd on the Stove
I combine lemon juice, zest, sugar, and eggs in a small saucepan over medium-low heat. Constant whisking encourages it to thicken smoothly without scorching the bottom. I remove it from the heat and whisk in butter, one piece at a time, to unify the flavors.
Toasting Coconut with Care
A quick toasting process awakens the coconut essence. I spread shredded coconut on a baking sheet at 325°F, then allow it to turn golden in minutes. Watching it carefully prevents burning and keeps the taste balanced.
Assembling Each Tassie
I spoon the warm curd into the cooled crusts, leaving a bit of space near the top. The coconut goes on last, sprinkling gently over the bright lemon layer. Each tassie then heads to the fridge for an hour to set the filling completely.
Serving Suggestions That Spark Joy
I sometimes add a dusting of powdered sugar or a small dot of whipped cream for an extra flourish. My friend places fresh raspberries on top for a pop of color that boosts the visual appeal. Serving them chilled allows the textures to shine, and the coconut remains crisp.
People often request these tassies at potlucks, family dinners, and other events with food enthusiasts. The two-bite size suits those who want a modest dessert or a quick sweet hit. I also find them ideal for a solo indulgence on days that call for a bright, fruity break.
Other Lemon Desserts
I frequently explore other citrus creations as well, such as Mini Lemon Tarts that share a similar zest. My taste buds adore Lemon Macarons for their delicate shells and creamy centers. I have also tested a Lemonade Bundt Cake that remains a crowd-pleaser for bigger parties.
Storing and Planning Ahead
I store leftover tassies in a sealed container in the refrigerator, which keeps them fresh for about three days. The pastry may soften slightly, but that tangy center stays flavorful. If I plan in advance, I prepare the shells and curd separately, then bring them together a few hours before serving.
I monitor the stovetop temperature while cooking the curd, aiming for medium-low heat. A higher flame can scorch eggs and form clumps that ruin the texture. Straining the curd ensures a smooth pour, which saves me from last-minute lumps.
Sweet and Tangy Balance
I limit the sugar to preserve the zest’s brightness. A dessert with too much sweetness may drown out the lemon spark. Careful adjustments keep the filling punchy and the coconut topping from overpowering the whole dish.
I rely on a sturdy whisk, which helps blend ingredients quickly and evenly. My silicone spatula is handy for scraping every bit of curd from the pan, so I waste nothing. A simple citrus zester creates thin strands that offer extra fragrance.
Why I Love Coconut in My Desserts
I appreciate the nuttiness of toasted coconut for its slight crunch. Coconut harmonizes with lemon, proving that tropical notes and citrus can coexist deliciously. My routine often includes coconut-laced sweets like Lemon Creme Brulee or Lemon Fudge too.
Bringing Kids into the Process
My nephew loves pressing dough into the tin and sprinkling coconut on top. That interactive element makes baking more fun and teaches basic cooking skills. I enjoy passing down recipes while seeing his delight at the final product.
I place these tassies side by side with Mini Lemon Tarts and Lemon Macarons during dessert buffets. Each item highlights a distinct spin on citrus flavors, so everyone has something to explore. I see guests gravitating to the tangy varieties again and again.
Extended Shelf Life Hacks
I occasionally freeze the shells after baking, then thaw them before use. This method makes party prep less stressful, and the crust still tastes fine once it is filled. The curd, however, should always be fresh to preserve its creamy texture.
Closing Invitation: Pin and Comment
I recommend saving this recipe pin on your board for later. I encourage you to share your results in the comments or ask any questions that come up. People learn from one another, and a friendly exchange often sparks fresh kitchen ideas.
Lemon Coconut Tassies Recipe
These mini lemon coconut tassies have a crisp, buttery tart shell filled with smooth, tangy lemon curd and topped with lightly toasted coconut. They are a great bite-sized dessert for gatherings or a sweet treat at home.
Ingredients
- FOR THE TART SHELLS:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, softened
- 3 tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
- FOR THE LEMON CURD FILLING:
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, cut into small pieces
- FOR THE TOPPING:
- ¼ cup shredded coconut, lightly toasted
Instructions
- MAKE THE TART SHELLS: In a mixing bowl, combine the flour, sugar, and salt. Add the butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Mix in the egg yolk and vanilla extract until a dough forms. If the dough feels too dry, add a teaspoon of cold water.
- CHILL THE DOUGH: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- SHAPE AND BAKE: Preheat the oven to 350°F (175°C). Divide the chilled dough into small portions and press each piece into a greased mini muffin tin, shaping it into a small cup. Prick the bottoms with a fork and bake for 12-15 minutes, or until the edges are lightly golden. Let them cool before filling.
- PREPARE THE LEMON CURD: In a small saucepan, whisk together the lemon juice, zest, sugar, and eggs over medium-low heat. Stir continuously until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in the butter, one piece at a time, until smooth. Strain the curd through a fine mesh sieve to remove any lumps. Let it cool slightly before filling the tart shells.
- ASSEMBLE THE TASSIES: Spoon the lemon curd into the cooled tart shells, filling them almost to the top. Sprinkle the tops with toasted coconut.
- CHILL AND SERVE: Refrigerate for at least 1 hour before serving to allow the curd to set.
Notes
Tart Shell Tips: If the dough feels too crumbly when mixing, adding a teaspoon of cold water can help bring it together. When pressing the dough into the muffin tin, ensure the edges are even so they bake uniformly.
Preventing Curd from Scrambling: Cooking the curd over medium-low heat and stirring constantly is key to a smooth texture. If the heat is too high, the eggs may cook too quickly, resulting in a lumpy consistency. Straining the curd after cooking ensures it is perfectly smooth.
Toasting Coconut: Toasting the shredded coconut enhances its flavor and adds a slight crispness. Spread it evenly on a baking sheet and bake at 325°F (163°C) for 3-5 minutes, stirring occasionally, until golden brown. Keep a close eye on it as it can burn quickly.
Storage: Store the tassies in an airtight container in the refrigerator for up to 3 days. The tart shells may soften slightly over time, but they will still hold their shape. For the best texture, serve them chilled.
Make-Ahead Option: The tart shells can be baked in advance and stored at room temperature in an airtight container for up to 2 days. The lemon curd can also be made a day ahead and refrigerated in a covered container. When ready to serve, assemble the tassies and top with coconut.
Serving Suggestions: These tassies pair well with a dusting of powdered sugar for extra sweetness. For a more decorative presentation, add a small dollop of whipped cream or a fresh raspberry on top of each one before serving.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 191Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 49mgCarbohydrates 22gFiber 1gSugar 14gProtein 2g
