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Lemon Tart with Coconut Crust

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 30 mins
Chill time 4 hrs
Bake time 20 mins
Yield Serves 10


  • 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

Nutrition Information

  • calories 503
  • fat 34 g
  • satfat 23 g
  • protein 4 g
  • carbohydrate 48 g
  • fiber 1 g
  • cholesterol 226 mg
  • sodium 169 mg

How to Make It

  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.