TOTAL TIME:
PREP:
LEVEL: Moderate
YIELD: 8 to 10 servings
Ingredients
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
Directions
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.
