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Sarah's Raspberry Tarts - 1999

2 eggs (beaten) 3/4 cup white sugar 1 tsp. cornstarch 1/4 tsp. salt 1/4 cup melted butter 1 tsp. lemon juice 1 tsp. vanilla 1 1/2 cup fine coconut (angle flake or dessicated) 1 tsp. raspberry jam Place 1 tsp. raspberry jam in uncooked pastry tart shells then add above mixture. Bake at 375 F. for 30 minutes. Submitted by Arlene MacIsaac, Souris, P.E.I.

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