Lemon Tart With Coconut Crust
Lemon Tart With Coconut Crust. Vibrant lemon and crunchy coconut crust bring a bright freshness to the dessert table.
Ingredients
- CRUST:
- 1 cup toasted coconut
- 3 and 1/2 Tbsp sugar
- 1/4 tsp salt
- 1 and 1/2 cups flour
- 1/2 cup unsalted butter softened
- 1 large egg
- FILLING:
- 2 cups sugar
- 1/2 cup flour
- 2 Tbsp corn starch
- 6 large eggs
- 6 large egg yolks
- 2 tsp vanilla paste or vanilla extract
- 1 and 1/2 cups lemon juice
- 1 Tbsp lemon zest
- GARNISH:
- Whipped cream
- Lemon peel strips
- Sprinkling of toasted coconut
Instructions
- CRUST:
- Preheat oven to 325 degrees F
- Set aside 9 inch pie plate or tart pan that is 3 inches deep.
- Add coconut, sugar and salt into food processor.
- Pulse until finely ground.
- Add flour and pulse again until finely ground.
- In mixing bowl mix the coconut mixture with the egg and butter until dough forms
- Wrap and refrigerate 20 minutes or more.
- Firmly press the dough into the pie plate/tart pan working up the sides as well.
- Bake for 30 minutes or until golden brown.
- FILLING:
- Set oven to 300 degrees F.
- Place all dry ingredients into a bowl, whisk together.
- In mixing bowl add the eggs, egg yolks, lemon zest and vanilla. Whisk to combine.
- Add the dry ingredients, whisk to combine.
- Pour filling mixture into crust.
- Bake for 30 minutes.
- Remove from oven and refrigerate at least 6 hours, overnight is preferable.
- PLEASE NOTE: FILLING WILL STILL BE JIGGLY/RUNNY WHEN REMOVED FROM OVEN. FILLING WILL SET AND FIRM UP AS IT COOLS.
- When cooled garnish with whipped cream, coconut and lemon peel strips.
- Serve with extra slice of lemon if you want to squeeze a bit of extra juice on (just a little).
Tried this recipe?Let us know how it was!