1/3 c. sugar
1/2 c. butter
1 2/3 c. flour
1 egg
1 tsp. milk

FILLING FOR PASTRY:

2 c. coconut
1 c. sugar
4 eggs
1/2 tsp. lemon rind

Pastry: Beat sugar with butter until very light. Add the rest of the ingredients and mix well. Butter cupcake tins then cover tins with dough the same way you butter. This dough is not to roll on a board, rather it should be spread with your fingers as thin as you can.

Filling: Butter and line 24 cupcake tins with above pastry. Mix all the above ingredients well, fill pastry shells about half way. Bake in a preheated 400 degree oven for about 15 minutes, or until top is golden. Remove from tins and cool. Makes about 24.