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Get ready to taste heaven with these irresistible Scottish shortbread coconut lemon tarts. Try this easy and delicious recipe for a truly memorable dessert.

In all my years of baking, this shortbread coconut lemon tart recipe is one of the best I’ve ever made.

Although I’m biased, I think I’m onto a winner here.

Bake Sale Shortbread Coconut Lemon Tarts

Since Mr. CBB’s Dundurn Castle Shortbread was a hit all over the internet, I’ve got some big shoes to fill.

I made the lemon tarts because my boys’ football club is holding a bake sale for their Raiders Days.

All of the proceeds from the bake sale will go towards helping the team purchase new football equipment.

I promise everyone will have seconds and beg you to make more, as these shortbread coconut lemon tarts are delicious.

My husband suggested I bake my famous cinnamon buns and millionaire shortbread squares.

I created two recipes but wanted to do my best to help raise as much money as possible.

The great thing about serving coconut lemon tarts is that they are a finger dessert, not messy.

Purchasing quality ingredients is important, especially if I want to get top dollar for lemon tarts.

Custard is pretty straightforward to make, as is the shortbread recipe.

You can certainly taste the quality of the ingredients and how these coconut lemon tarts are homemade and not store-bought.

Shortbread Coconut Lemon Tarts Are Versatile

I’m a huge fan of being able to switch up a recipe by adding or taking away ingredients.

These shortbread lemon tarts are unique and have a sweetness you wouldn’t usually find in a traditional lemon tart since lemon is tangy or tart-tasting.

Adding 1 1/2 cups of unsweetened fine coconut shreds plus the juice from two lemons, the buttery shortbread becomes coconut.

If you don’t care for coconut you can leave it out to make lemon custard tarts.

How To Make Shortbread Coconut Lemon Tarts

Printable Recipe Below

Here is the link to the shortbread recipe I used to make this recipe.

• Recipe Type: Dessert
• Author: Nicola Don
• Prep time: 15 mins
• Cook time: 44 mins
• Total time: 59 mins
• Serves: 24

Discover a delightful dessert with these easy and delicious shortbread coconut lemon tarts. A recipe that will have everyone begging for seconds!

Ingredients

• Make this shortbread recipe first.
• Coconut Lemon Custard Ingredients
• 1 1/2 cups unsweetened fine coconut
• 5 large egg yolks
• 1/4 cup cornstarch
• 11/2 cups icing sugar
• Juice from two lemons 0r 6 tbsp of lemon juice
• 3 cups 2% milk
• Raspberry Jam (optional)

Instructions

1. Preheat your oven to 300 degrees.
2. Firstly, make the shortbread. (see the link above or in the blog post)
3. Shortbread dough needs to be at least 2cm thick.
4. Before adding the butter to the shortbread mixture, add 1 1/2 cups of coconut, then add butter and mix until it forms a dough.
5. Cool the dough in the fridge for 15 minutes if it is too soft to handle.
6. Once you have cut out your shortbread, gently place it into a greased 12-hole muffin pan. Gently push it down, making sure you don’t break it.
7. Bake in the oven at 150/300oF for 24 minutes or until golden.
8. Once cooked, leave to cool before taking it out of the muffin pans.
9. Take shortbread tarts out and place them on cooling racks until ready to use.
10. Coconut Lemon Custard
11. In a pan, place the egg yolks (make sure all membrane is off the yolks as you will get lumps otherwise) and milk and stir until thoroughly combined.
12. Then add the cornstarch and sugar and mix well.
13. Place the pan on the heat and bring it to a boil until the mixture has thickened.
14. Once thickened at about 20 mins, remove heat and add the lemon juice.
15. Stir the custard until the lemon juice has wholly mixed through.
16. Place a tablespoon of the lemon custard into each shortbread tart.
17. Let it cool, then put it into the fridge until firm.
18. Add 3-4 tbsps of raspberry jam to a bowl and push it through a sieve to remove the seeds.
19. Place the raspberry jam into a small plastic snack bag.
20. Cut off a small corner, then drizzle over the shortbread coconut lemon cups.

There you have it, a great little dessert that will even have your spouse saying, “Please, can I have some more?” or, in my case, the kids saying, “You aren’t taking that to football practice.”

Nicky.

Continue to Content

Yield: 24

Scottish Custard Coconut Lemon Tarts

Prep Time: 15 minutes

Cook Time: 44 minutes

Total Time: 44 minutes

Discover a delightful dessert with these easy and delicious shortbread coconut lemon tarts. A recipe that will have everyone begging for seconds!

Print

Ingredients

• Make this shortbread recipe first.
• Coconut Lemon Custard Ingredients
• 1 1/2 cups unsweetened fine coconut
• 5 large egg yolks
• 1/4 cup cornstarch
• 11/2 cups icing sugar
• Juice from two lemons 0r 6 tbsp of lemon juice
• 3 cups 2% milk
• Raspberry Jam (optional)

Instructions

1. Preheat your oven to 300 degrees.
2. Firstly, make the shortbread. (see the link above or in the blog post)
3. Shortbread dough needs to be at least 2cm thick.
4. Before adding the butter to the shortbread mixture, add 1 1/2 cups of coconut, then add butter and mix until it forms a dough.
5. Cool the dough in the fridge for 15 minutes if it is too soft to handle.
6. Once you have cut out your shortbread, gently place it into a greased 12-hole muffin pan. Gently push it down, making sure you don’t break it.
7. Bake in the oven at 150/300oF for 24 minutes or until golden.
8. Once cooked, leave to cool before taking it out of the muffin pans.
9. Take shortbread tarts out and place them on cooling racks until ready to use.
10. Coconut Lemon Custard
11. In a pan, place the egg yolks (make sure all membrane is off the yolks as you will get lumps otherwise) and milk and stir until thoroughly combined.
12. Then add the cornstarch and sugar and mix well.
13. Place the pan on the heat and bring it to a boil until the mixture has thickened.
14. Once thickened at about 20 mins, remove heat and add the lemon juice.
15. Stir the custard until the lemon juice has wholly mixed through.
16. Place a tablespoon of the lemon custard into each shortbread tart.
17. Let it cool, then put it into the fridge until firm.
18. Add 3-4 tbsps of raspberry jam in a bowl and push it through a sieve to remove the seeds.
19. Place the raspberry jam into a small plastic snack bag.
20. Cut off a small corner, then drizzle over the shortbread coconut lemon cups.

Did you make this recipe?

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