Food Recipes Desserts Pies & Tarts Lemon-Coconut Tart with Brown-Sugar Cream 4.0 (4,003) 2 Reviews Ethereal clouds of sweet whipped cream paired with a bright, tangy filling make this lemon-coconut tart a slice of heaven on earth. By Karen Barker Updated on May 17, 2024 Rate PRINT Share Close Photo: Food & Wine / Photo by Carson Downing / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Active Time: 30 mins Total Time: 4 hrs Servings: 8 Yield: 1 9-inch pie When it comes to tarts, you want the best of both worlds: a creamy, gooey filling paired with a crunchy crust that adds texture to every bite. This lemon-coconut tart recipe by the late award-winning pastry chef Karen Barker hits the spot on both accounts. The bright, citrusy filling is decidedly tart yet offset by pillows of brown-sugar whipped cream for added balance. Meanwhile, the slightly crunchy, perfectly chewy coconut graham cracker crust — that’s ready in less than 15 minutes — leaves nothing to be desired. Have it our way, and this festive, ray-of-sunshine dessert is a household mainstay all year round, no special occasion necessary. Frequently Asked Questions What is lemon tart made of? Every lemon tart has two key components: a crisp pastry crust and a creamy lemon curd filling. The former can be prepared in many variations, but one of the most classic ways is a buttery, French-style pâte brisée pie shell made with flour, butter, salt, and ice water. However, a graham cracker and butter crust is the way to go for a simpler rendition. As for the lemon tart filling, it typically consists of a combination of egg yolks, sugar, lemon, and cream that’s cooked until just set. Why is my lemon tart runny? Many factors can contribute to a loose or runny lemon tart. However, more often than not, it’s either a result of a slightly undercooked filling or it simply hasn’t set in the refrigerator for long enough. For best results, continue baking the tart until it begins to solidify, and only the center remains slightly jiggly when shaken. Conversely, refrigeration can also help further thicken the filling to achieve the desired consistency. Notes from the Food & Wine Test Kitchen Per Barker’s recommendation, use frozen shredded coconut whenever possible, which has a softer, more natural flavor and consistency than store-bought, sweetened coconut. Meanwhile, to achieve a lump-free, creamy filling, stir the cream of coconut before adding it to the mixture, as it tends to separate when sitting for too long. Also, remember that, unlike most lemon curd-based tart recipes, this version does not call for precooking the filling before adding it to the crust. Instead, it’s cooked in the oven. Make ahead The first two steps of this lemon-coconut tart recipe can be prepared up to three days in advance. This includes the preparation of the graham cracker crust and filling, baking the tart, and storing it in the refrigerator until ready to consume. However, you’ll want to reserve the last two steps until just before serving. This includes toasting the coconut, preparing the homemade whipped cream, and assembling the dish. The finished dessert can be stored in an airtight container in the refrigerator for up to three days. Although, the whipped cream may lose volume as time goes on. Ingredients Crust 1 1/3 cups crushed graham cracker crumbs (10 squares) 1/4 cup plus 2 tablespoons sweetened shredded coconut 1 1/2 tablespoons sugar 6 tablespoons unsalted butter, melted Filling 4 large egg yolks 1 (14-ounce) can sweetened condensed milk 1 1/2 teaspoons finely grated lemon zest 1 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup fresh lemon juice 1/2 cup cream of coconut, such as Coco Lopez Topping and accompaniments 2/3 cup sweetened shredded coconut 2 pints strawberries, hulled and sliced 1/4 cup light brown sugar 1 1/2 cups cold heavy cream Directions Preheat the oven to 350°F. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut, and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set. In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar, and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours. Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut. Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream. Originally appeared: May 2004 Rate It Print