Lemon Coconut Tassies

• eggs↗2
• sugar↗1⁄2 cup
• melted butter2 tablespoons
• lemon, zest of, finely grated↗1⁄2 teaspoon
• lemon juice↗1 tablespoon
• desiccated coconut↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350F. Make tassie pastry (#59854) and line mini muffin cups with pastry.

2. 2

   Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.

3. 3

   Stir in the coconut.

4. 4

   Divide among 24 mini muffin cups or tassie cups.

5. 5

   Bake for 20-25 minutes.

6. 6

   Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.

7. 7

   If they cool in the pan too long, they are more difficult to remove.

8. 8

   Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.