Lemon Tart with Coconut Crust

Photo: Mark Thomas; Styling: Stephana Bottom

Recipe Time

Prep: 30 Minutes
Chill: 4 Hours
Bake: 20 Minutes

Nutritional Information

Calories 503
Fat 34 g
Satfat 23 g
Protein 4 g
Carbohydrate 48 g
Fiber 1 g
Cholesterol 226 mg
Sodium 169 mg

Ingredients

Lemon curd:
8 large egg yolks
Grated zest of 3 lemons
1/2 cup fresh lemon juice
1 cup sugar
Pinch of salt
10 tablespoon cold unsalted butter, cut into small pieces
Crust:
3 cups sweetened flaked coconut
1 cup sugar-cookie crumbs (about 12 cookies)
4 tablespoons unsalted butter, melted and cooled

Preparation

1. Make curd: In a pan, whisk yolks, zest, juice, sugar and salt. Cook over medium heat, whisking constantly, until mixture thickens, 8 to 10 minutes.

2. Remove from heat; whisk in butter, one piece at a time, until melted. Strain into a bowl. Cover with plastic wrap, pressing directly onto surface of curd. Refrigerate at least 4 hours.

3. Make crust: Stir coconut, crumbs and butter until blended. Firmly press onto bottom and up sides of a 10-inch tart pan. Chill 30 minutes.

4. Preheat oven to 350ºF. Bake crust until golden, 15 to 20 minutes. Let cool on a rack.

5. Spread curd in crust. Remove tart from pan; slice and serve.

Note:

April 2011