Lemon-Coconut Tart

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lemon coconut tart

LEVEL: Moderate
YIELD: 8 to 10 servings

  • ¼ c. butter
  • 1 c. granulated sugar
  • 1 tbsp. lemon zest
  • 5 large eggs
  • ¼ c. fresh lemon juice
  • 1 package refrigerated piecrusts
  • 3 tbsp. orange marmalade
  • ¼ tsp. fresh rosemary
  • 1 tbsp. all-purpose flour
  • .13 tsp. salt
  • ½ c. heavy cream
  • 1 tsp. vanilla extract
  • 1¼ c. sweetened flaked coconut
  • Shaved coconut


  • Whisk together butter, 1/2 cup sugar, and lemon zest in a medium microwave-safe bowl until blended. Add 2 eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled). Microwave at high 2 minutes, whisking at 1 minute intervals. Microwave, stirring at 30 second intervals, 1 to 2 minutes more or until mixture thickens. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
  • Heat oven to 425 degrees F. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 13-inch circle. Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges, and trim along edges. Line piecrust with parchment paper, and fill with pie weights or dried beans; place pan on baking sheet. Bake 12 minutes. Remove weights and parchment paper, and bake 8 more minutes. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 350 degrees F.
  • Brush marmalade on bottom of piecrust; sprinkle with rosemary. Spoon chilled lemon mixture over marmalade. Whisk together flour, salt, and remaining 1/2 cup sugar in a large bowl. Add cream, vanilla, and remaining 3 eggs and whisk until blended. Stir in coconut; carefully pour over lemon mixture in tart shell.
  • Bake at 350 degrees F for 45 to 50 minutes or until center is set. Remove from oven and cool completely on a wire rack (about 1 hour). Top with coconut.