Lemon Coconut Tassies - cooking recipe

Ingredients

2 eggs
1/2 cup sugar
2 tablespoons melted butter
1/2 teaspoon lemon, zest of, finely grated
1 tablespoon lemon juice
1/4 cup desiccated coconut

Preparation

Preheat oven to 350F. Make tassie pastry (#59854) and line mini muffin cups with pastry.
Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
Stir in the coconut.
Divide among 24 mini muffin cups or tassie cups.
Bake for 20-25 minutes.
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.
If they cool in the pan too long, they are more difficult to remove.
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.