3-1/3 c unsweetened coconut
3 egg whites
1-1/2 c powdered sugar
3/4 tsp vanilla extract
4 egg yolks
1 14-oz can sweetened condensed milk
1/2 tsp vanilla extract
zest of 2 lemons
1/2 c fresh squeezed lemon juice (2 lemons)
Make the macaroon crust: mix together coconut, egg white, powdered sugar, and vanilla. Press the macaroon mixture against the sides and bottom of a buttered 9-inch tart pan. Bake at 375 for 10 minutes or just until the tart shell begins to color. Remove from oven, reduce oven temperature to 325, and cool the tart shell on a wire rack to room temperature.
Make the lemon filling: combine the egg yolks, condensed milk, vanilla, and lemon zest and juice. Pour into the cooled tart shell, and bake 15 minutes or until set. Cool at room temperature, then chill. Serve with sweetened whipped cream garnished with toasted coconut.
