Lemon Tart with Coconut Crust

Photo: Mark Thomas; Styling: Stephana Bottom

Yield: Serves 10
Cost per Serving: $.83
Recipe from All You

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Recipe Time

Prep Time:
Chill: 4 Hours
Bake: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 503
  • Fat: 34g
  • Saturated fat: 23g
  • Protein: 4g
  • Carbohydrate: 48g
  • Fiber: 1g
  • Cholesterol: 226mg
  • Sodium: 169mg


  • 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


  1. 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. 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. 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. 4. Preheat oven to 350ºF. Bake crust until golden, 15 to 20 minutes. Let cool on a rack.
  5. 5. Spread curd in crust. Remove tart from pan; slice and serve.
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