Lemon Meringue

For crust:

Blend flour, coconut and salt in food processor. Add butter and pulse until mixture resembles grated Parmesan cheese.

In a small bowl whisk egg yolk and water. Add slowly to food processor, pulsing between additions, until mixture begins to form a ball. Add more ice water by the tablespoon if dough is too dry.

Gather dough into ball and flatten into a disk shape. Wrap with plastic wrap and chill in refrigerator for at least 2 hours. Remove from refrigerator 15 minutes prior to using.

Roll out dough on clean surface dusted with flour. Use inverted tartlet dishes to cut out dough rounds. Lay dough rounds out over each tartlet dish, press gently on dough to mold to bottom and up the insides of tartlet dishes. Pierce dough all over with a fork. Freeze tartlet pans for 30 minutes.

Preheat oven to 375°F. Line crusts with foil or parchment. Fill with dried beans or pie weights. Bake for 20 minutes. Remove foil and weights and bake another 15 minutes or until crust is golden. Allow to cool on wire rack.

For filling:

Preheat oven to 300°F

In medium saucepan whisk together sugar and cornstarch over medium heat. Whisk in egg yolks, whole eggs, lemon juice and salt. Keep whisking until mixture thickens and just begins to boil around the pan edges, about 6 minutes. Add butter and whisk until smooth.

Remove from heat and cool for 10 minutes. Pour warm filling into prepared crusts.

For meringue:

Using an electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon confectioner's sugar, beat until soft peaks form.

Beat in the remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes.

Gently fold in toasted coconut into meringue. Spread meringue over filled tartlets, covering completely, sealing meringue to crust edges.