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Lemon Tart with Coconut Crust

August 1, 2014

When it’s hot as hell start your day with this sweet and tart beauty.  Everyone should know how to make lemon curd, it should be a rule somewhere since it is so simple and rewarding.  This crust is so good you’ll be making plenty of different pies with it.  It’s also great for a topping on ice cream.


Lemon Tart with Coconut Crust


 Lemon Curd

  • 6 Eggs
  • 2/3 C. Sugar
  • 2 Lemons (grated zest)
  • 1 C. Lemon Juice
  • 1 1/2 Sticks Unsalted Butter (cut into small pieces)
  • 1 t. Vanilla


  1. In a medium saucepan whisk together the eggs, sugar and lemon zest until a light color
  2. Add the lemon juice and butter and cook while whisking  over medium heat until the butter is melted
  3. Continue whisking until the mixture is thickened and simmer a few seconds
  4. Strain through a medium mesh sieve into a bowl and stir in the vanilla
  5. Cool, cover and refrigerate until ready to serve
  6. Serve in individual ramekins with blueberries as garnish (any fruit goes well with Lemon Curd)

Coconut Crust


  • 2 C. Sweetened Flaked Coconut
  • 1 C. Vanilla Wafers *
  • 4 T. Unsalted Butter (melted and cooled)

* Use any sugar type you prefer


  1. Combine all the ingredients and press into the bottom and sides of tart pan; chill 30 min.
  2. Bake crust at 350 degrees for approx. 15 minutes; let cool on a rack

Spread the curd into the crust; chill thoroughly. Remove the tart from pan and put on chilled serving plate

Garnish with whipped cream (optional)





Serves: 8

For more luscious lemon recipes see: Lemon Lovers Desserts

One Comment leave one →
  1. August 5, 2014 01:56

    Thank you very much for such a lovely and informative post.

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