Coconut Tarts
4 eggs
1 ½ cups white sugar
2 tbsp. Cornstarch
¼ tsp. Salt
½ cup margarine, melted
2 tbsp. Lemon juice
2 tsp. Vanilla
3 cups medium unsweetened coconut
Spoon ½ tsp. raspberry jam into each tart shell. Beat eggs; add sugar, cornstarch and salt. Add cooled margarine, lemon juice, and vanilla. Mix well, stir in coconut. Put in shells and bake at 350 degrees for 20-25 minutes or until golden brown.
Makes 50 tarts.