Lemon Coconut Tart is a classic dessert with a twist. Currants, lemon zest and coconut are combined to make this delicious tart which will keep you coming back for more!
The “lemon and coconut tart marie claire” is a lemon and coconut tart that has been featured by the website.
Easter brings up memories of my youth. My mother would wake my sister and me up and we’d rush into the living room to see our Easter baskets, which she was always the greatest at giving. Chocolate bunnies, jelly beans, and, our personal favorite, Cadbury Cream Eggs were hidden among the vibrantly colored cellophane greenery.
Every year, I recall getting all dolled up in a puffy frock and my gleaming white Mary Janes. We’d meet up with our extended family after church after emptying our baskets and then go Easter Egg Hunting. My father or grandma would snap what seemed like 1,000 shots of my sister and me in our gowns on the grass before the day finished with a big meal. That’s how I remember it — always on the grass, or next to a tree, or sitting in a flower patch.
Easter is a bit more calm in these parts now that I’m older and live far away from my family. But it doesn’t mean we don’t eat while we rejoice. This year, for the occasion, I chose a bright and springtime dessert: Coconut Lemon Tart.
Making this recipe for lemon coconut tart
This lemon coconut tart’s crust is partly comprised of powdered coconut, which adds taste as well as moisture (seriously, I kept eating the crust on its own). I’ll certainly make this crust in different variants again. It was fantastic!
The lemon curd variant in the center is delicious. I wanted it to be thoroughly cooked so that it wouldn’t all leak out when you cut into it, and I didn’t want to have to temper eggs. To prepare the lemon filling, just mix together all of the ingredients and bake! It’s so simple.
Then there’s the garnish: candied lemons and whipped vanilla bean crème fraîche. It may seem to be a lot, but both are extremely simple and make a huge difference on top of this tart. Just have a peek at it! This dessert is the epitome of spring, finished with a sprinkling of toasted coconut flakes.
To make a lemon coconut tart, follow these instructions.
Plan ahead – While the individual parts of this coconut lemon tart dish are simple, the whole process takes a long time. You must first create the candied lemons, then bake the crust, then bake the filling in the crust, and finally refrigerate everything for two hours. Still, the most of your time will be spent waiting for the coconut pie to bake or cool. Prepare ahead of time!
Use freshly squeezed lemon juice in this lemon coconut tart recipe for the tangiest, most flavorful result. Bottled lemon juice pales in comparison to freshly squeezed lemon juice.
Make sure you’ve got unsweetened shredded coconut instead of the sweeter kind. You want the tart to have a coconut taste, but you don’t want it to be too sweet.
Allow the pastry to cool fully before cutting into it – I know how tempting it is to eat sweets right out of the oven, but the filling will spill out if you slice into this coconut lemon tart when it’s still warm. Allow this tart to sit in the fridge for a few hours to allow it to properly set. Believe me when I say that the wait is well worth it!
Everyone, have a happy almost-Easter!
for the lemons candied
- 1 cup sugar (granulated)
- 1 quart of water
- 2 big lemons, skin on, thinly sliced
to make a coconut crust
- 1 1/4 cup flour (all-purpose)
- 1 cup shredded unsweetened coconut
- 2 tbsp. sugar (granulated)
- a half teaspoon of salt
- (I use Challenge dairy!) 1/2 cup unsalted butter, melted
- 1 teaspoon extract de vanille
for the coating of lemon
- 4 eggs
- 114 pound sugar
- a quarter-cup of lemon juice
- 1 tablespoon zest of lemon
- a quarter teaspoon of salt
- vanilla extract (two tablespoons)
- 12 c. flour
for the garnish
- 8 ounce crème fraîche with vanilla bean (I used Vermont Creamery)
- a quarter cup of roasted coconut (optional)
how to make candied lemons
- Mix the sugar and water in a small saucepan over low heat until no sugar crystals remain. Simmer for 1 hour, periodically stirring, after adding the lemons. Allow to cool fully on parchment paper after removing from pan with a slotted spoon.
making the tart
- Preheat the oven to 375 degrees Fahrenheit. Set aside a circular tart pan greased with butter.
- Pulse the flour, shredded coconut, and granulated sugar in a food processor until they approach a powdery consistency. Pulse in the salt, melted butter, and vanilla extract until all of the ingredients are combined.
- Remove the dough from the food processor and knead it into a ball. Spread dough evenly to the edges of the prepared tart pan, pressing it firmly into the bottom and sides.
- Prepare the blind baking crust. Poke 8-10 holes in the dough with a fork, then gently line it with parchment paper and stuff with dry beans or grains. Remove from oven after 10 minutes and reduce heat to 350°F.
- Make your filling while the crust is blind baking. Except for the flour, whisk together all of the ingredients in a large mixing basin. Whisk in the flour until it is completely combined, ensuring sure there are no lumps.
- Pour the filling into the partly cooked crust and bake for another 20 minutes to firm up the filling.
- Remove from oven and refrigerate for at least 2 hours.
- Hand-whisk the crème fraîche for approximately 2 minutes, or until frothy. Top with toasted coconut and candied lemons, then spoon over tart!
More coconut treats may be found at:
Coconut Lemon Cake in One Bowl with Coconut Cream Icing
Black Forest Tart (also known as Coconut, Chocolate, and Cherry Tart) is a tart made with coconut, chocolate, and cherries.
Muffins with Double Chocolate and Coconut
Macaroons with Chocolate Dipped Coconut
Carrot Cake with Coconut
Watch This Video-
Lemon Coconut Tart is a dessert that has lemon and coconut as the main flavors. This tart has a light, refreshing taste that will leave you wanting more. Reference: coconut and lemon.
- lemon coconut pie
- lemon coconut slice
- no-bake coconut lemon tart
- lemon coconut dessert
- lemon tart with coconut crust