This bright lemon coconut tart pairs tangy lemon filling with a toasty, buttery coconut-graham crust. It tastes fresh, smells citrusy, and has a silky, slightly firm filling with a crisp, crumbly base. It’s an easy dessert for warm evenings, brunch, or a special treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 440 kcal
- Protein: 7 g
- Carbohydrates: 56 g
- Fat: 22 g
- Fiber: 1.5 g
- Sugar: 40 g
- Sodium: 165 mg
Why Make This Lemon Coconut Tart
Make this tart when you want a bright, simple dessert that looks special but comes together quickly. The lemon provides a clean, zesty bite. The coconut adds warm, toasty notes and a slight chew. The crust is buttery and crumbly. It’s great for spring and summer gatherings or when you want a refreshing finish to a meal. The recipe uses common pantry items and takes little hands-on time.
How to Make Lemon Coconut Tart
This tart cooks in two stages: a quick bake for the crust, then a short bake for the lemon filling. Chill time is required so the filling sets firm and slices cleanly. Work with room-temperature egg yolks for a smooth filling, and use fresh lemon juice and zest for the best flavor.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Whipped cream (for serving, optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or line it with parchment if you prefer. Gather and measure all ingredients so the process is smooth.
Step 2: Mixing
In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Stir until the mixture holds together when pressed. In a separate bowl, whisk the sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt until smooth and well combined.
Step 3: Cooking
Press the crust mixture firmly into the bottom and up the sides of the tart pan. Bake the crust for 10 minutes, until it turns lightly golden and smells toasty. Remove the crust from the oven and let it cool briefly. Pour the lemon filling into the cooled crust and return to the oven. Bake for an additional 15 minutes, until the filling is set around the edges but still slightly soft in the center.
Step 4: Finishing
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set. Serve chilled. Top slices with a dollop of whipped cream and extra lemon zest if desired.
How to Serve Lemon Coconut Tart
- Serve chilled for clean slices and a refreshing flavor.
- Garnish with whipped cream, toasted coconut flakes, or thin lemon slices.
- Pair with hot coffee for morning dessert or chilled sparkling wine for evening entertaining.
- For a party, serve small slices on a platter and sprinkle toasted coconut for color and crunch.
How to Store Lemon Coconut Tart
- Refrigerate: Store covered in the refrigerator for up to 3–4 days. Keep it tightly wrapped or in a covered container to prevent odors.
- Freeze: Wrap the whole tart or individual slices tightly in plastic wrap and foil. Freeze up to 1 month. Thaw overnight in the fridge before serving.
- Do not leave the tart at room temperature for more than 2 hours because of the egg yolks and dairy.
Expert Tips for Perfect Lemon Coconut Tart
- Use fresh lemon juice and zest for the brightest flavor. Bottled juice tastes flat.
- Press the crust firmly into the pan so it holds together when sliced. Use the bottom of a measuring cup for even pressure.
- Toast the shredded coconut briefly in a dry skillet until golden for extra aroma and flavor.
- Let the tart chill fully before slicing to get clean, pretty slices.
- If the filling seems too jiggly after baking, it will firm up as it cools and chills. Avoid overbaking—the filling should never brown.
- For a more pronounced coconut flavor, replace half the graham crumbs with finely chopped toasted macadamia nuts or use coconut graham crackers.
- To reduce sweetness, use a light whipped cream or serve with a tart berry compote.
Delicious Variations
- Coconut-Lime Tart: Swap lemon juice and zest for lime for a tangier twist.
- Key Lime Style: Use key lime juice and add a teaspoon of lime zest for a sharper profile.
- Tropical Twist: Fold 1/4 cup finely chopped pineapple into the filling before baking (drain well).
- Gluten-free Crust: Use gluten-free graham crackers or almond flour plus a touch of coconut flour for structure.
- Nutty Crunch: Add 1/3 cup finely chopped toasted almonds or pecans to the crust mix.
Frequently Asked Questions
Q: Can I use whole eggs instead of egg yolks?
A: You can, but whole eggs will change the texture and may make the filling slightly firmer and less silky. The recipe is tuned for yolks only to give a smooth, rich custard. If using whole eggs, reduce baking time slightly and watch for doneness.
Q: What can I substitute for sweetened condensed milk?
A: A substitute is heavy cream plus sugar, but it’s not a direct swap. Combine 1 cup heavy cream with 1/2 cup sugar and simmer until slightly thickened, then cool—this approximates the sweetness and body. For best results, use sweetened condensed milk.
Q: How can I prevent the crust from getting soggy?
A: Bake the crust first (as directed). Press it firmly and bake until lightly golden. Let it cool a bit before adding the filling. If you want extra protection, brush the cooled crust with a thin layer of melted white chocolate or neutral jam before pouring the filling.
Q: Can I make this tart ahead of time?
A: Yes. Make the tart, chill fully, and store in the fridge up to 3 days. You can also freeze for longer storage. Add toppings like whipped cream right before serving.
Q: My filling cracked or separated. What happened?
A: Overbaking or baking at too high a temperature can cause cracking or separation. Bake just until the edges set and the center is slightly jiggly. Let it cool slowly at room temperature, then chill.
Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes, but reduce the added sugar by about 2 tablespoons to avoid making the crust too sweet.
Conclusion
This Lemon Coconut Tart is a sunny, satisfying dessert with bright lemon flavor and a toasty coconut-graham crust. It’s easy to make, stores well, and adapts to many variations—perfect for weeknight treats or a festive table. For an alternate recipe version and more tips, see Lemon Coconut Tart – Broma Bakery. Give it a try—you’ll enjoy the fresh aroma and the creamy, tangy taste.
Print
Lemon Coconut Tart
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This bright lemon coconut tart pairs tangy lemon filling with a toasty, buttery coconut-graham crust, making it an easy dessert for warm evenings or brunch.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- Whipped cream (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or line it with parchment. Gather and measure all ingredients.
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Stir until the mixture holds together when pressed.
- In a separate bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt until smooth.
- Press the crust mixture into the bottom and up the sides of the tart pan. Bake the crust for 10 minutes until golden. Let cool briefly, then pour in the lemon filling and bake for an additional 15 minutes.
- Cool to room temperature, then refrigerate for at least 2 hours to set. Serve chilled, topped with whipped cream if desired.
Notes
Use fresh lemon juice and zest for the best flavor. Ensure the crust is firmly pressed for clean slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 40g
- Sodium: 165mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 90mg
