Lemon Tart with Coconut Crust |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
8 large egg yolks |
grated zest of 3 lemons |
1/2 cup fresh lemon juice |
1 cup sugar |
pinch of salt |
10 tablespoon cold unsalted butter, cut into small pieces |
3 cups sweetened flaked coconut |
1 cup sugar-cookie crumbs (about 12 cookies) |
4 tablespoons unsalted butter, melted and cooled |
Directions:
1. Make curd: In a pan, whisk yolks, zest, juice, sugar and salt. Cook over medium heat, whisking constantly, until mixture thickens, 8 to 10 minutes.
2. Remove from heat; whisk in butter, one piece at a time, until melted. Strain into a bowl. Cover with plastic wrap, pressing directly onto surface of curd. Refrigerate at least 4 hours.
3. Make crust: Stir coconut, crumbs and butter until blended. Firmly press onto bottom and up sides of a 10-inch tart pan. Chill 30 minutes.
4. Preheat oven to 350ºF. Bake crust until golden, 15 to 20 minutes. Let cool on a rack.
5. Spread curd in crust. Remove tart from pan; slice and serve.
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