Photo: Mark Thomas; Styling: Stephana Bottom
Prep Time
30 Mins
Chill Time
4 Hours
Bake Time
20 Mins
Serves 10

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Ratings & Reviews

castiers's Review

May 12, 2013

sairahadnan's Review

March 30, 2012
As I could not find cookies fro crust so I tried only the lemon curd and used it with citrus chiffon cake. The curd was better than anything like this I ever got from bakery and one of the best things I ever tried. It is delicious..