Ingredients
12 to 16 or 18 large tart shells (from grocery store in tin foil holders)
2 eggs
1 cup sugar
juice and rind of 1 lemon
2 1/2 cups coconut (2 small packages required)
1/4 cup melted butter
Preparation
Beat eggs until light and fluffy. Fold in sugar. Add lemon juice and rind. Fold in coconut. Stir in butter, combining ingredients. Fill tart shells 2/3 full. (I fill them almost to top). Bake 375 F for 25 minutes. Chill and serve cold. Freeze well.
