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Lemon-Coconut Tart

Lemon-Coconut Tart

This tart makes a stylish addition to a holiday buffet when served whole on a pretty platter and garnished with fresh raspberries and thyme sprigs. Let guests cut their own pieces with a pie server.

Southern Living NOVEMBER 2007

  • Yield: 1 (13- x 9-inch) tart
  • Prep time:10 Minutes
  • Bake:1 Hour


  • 2 cups all-purpose flour
  • 1 cup powdered sugar, divided
  • 1 cup butter, softened
  • 1/2 cup chopped slivered almonds, toasted


Line a 13- x 9-inch pan with aluminum foil, allowing extra to hang over the sides; set aside.

Combine flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. Firmly press mixture into prepared pan.

Bake at 350° for 20 to 25 minutes or until light golden brown.

Stir together Lemon Chess Pie Filling and coconut; pour over baked crust.

Bake at 350° for 30 to 35 mintues or until set. Cool in pan on a wire rack. Sprinkle evenly with remaining 1/2 cup powdered sugar; lift tart out, and slide it onto a serving platter. Garnish, if desired.


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Lemon-Coconut Tart recipe