Bake the mini-tartlet shells according to the package instructions and cool on an 11" x 16" cooling rack.
*Combine the egg yolks and egg in a bowl and whisk in the sugar.
*Add the lemon juice and zest and stir to combine.
*Pour the lemon mixture into a small non-reactive saucepan and add the butter.
*Cook over medium heat, stirring the entire time until the mixture becomes very thick and looks similar to custard. The cooking time should take about 5 to 7 minutes.
*Pour the filling into a bowl, place plastic wrap directly onto the filling and refrigerate until cold.
*Store the filling in the refrigerator until ready to use.
*The filling can be prepared one day in advance.
Assembling the Tarts
Spoon an equal amount of filling into each baked shell and top with favorite fresh fruit, nuts, and coconut. Keep the tarts refrigerated until serving time. The tarts can be assembled several hours before serving.
Recipe is included with our Kitchen Essentials from Calphalon 11" x 16" Cooling Rack