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.


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