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
Scale
- 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