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.
